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Bright summer bowl with sweet crunch

This Strawberry Crunch Salad with Champagne Vinaigrette combines juicy strawberries, crisp mixed greens, and a crunchy granola finish for a bright, fragrant spring or summer side that smells like warm fruit and citrus; one practical tip: chill your bowl for 10–15 minutes before serving to keep the greens crisp. For a different crunch-forward salad idea, try an Asian crunch salad with ginger for inspiration on balancing sweet and savory textures.

Why this salad works for weeknights and gatherings

Simple assembly, pantry-friendly add-ins, and a dressing you can whisk in 2 minutes make this a stress-free choice for feeding a crowd or prepping single servings; it’s equally lovely as a light lunch or an elegant side. If you enjoy crunch contrasts in breakfasts and snacks, you might also like a bagel with cream cheese and cinnamon toast crunch for a playful morning treat.

What people love about it

Quick highlights

Bright strawberry sweetness against tangy feta.
Surprise crunch from granola and toasted nuts.
Champagne vinaigrette is light, slightly floral, and not overly sweet.
Very fast to assemble—great for last-minute guests.

A simple road map for making the salad

Start by prepping the fruit and greens, whisk the dressing, toss lightly so the berries aren’t crushed, then finish with crunchy toppings and serve immediately. If you want a protein-packed variant for a main course, consider flavors inspired by a buffalo chicken salad with cottage cheese to add bold spice or extra protein.

Prep-smart strategies before assembly

Wash and spin-dry greens thoroughly to prevent sogginess.
Hull and slice strawberries just before tossing to keep them juicy but intact.
Toast walnuts or pecans briefly in a dry skillet to deepen flavor.
Measure the vinaigrette ingredients in a small jar for quick whisking.

Ingredients you’ll need

4 cups fresh strawberries, hulled and sliced, 4 cups mixed salad greens, 1 cup granola, 1/2 cup feta cheese, crumbled, 1/2 cup walnuts or pecans, chopped, 1/4 cup red onion, thinly sliced, 1/4 cup champagne vinegar, 1/2 cup olive oil, 1 tablespoon honey, Salt and pepper to taste

Swaps, substitutes, and buying tips

Swap granola for toasted breadcrumbs or crushed kettle chips for a different crunch texture.
Use goat cheese instead of feta for a creamier tang.
Choose firm, deeply red strawberries for best flavor; underripe berries lack sweetness.
Replace champagne vinegar with white wine vinegar mixed with a teaspoon of orange juice if needed.

Step-by-step assembly

In a large bowl, combine the salad greens and strawberries.
In a small bowl, whisk together the champagne vinegar, olive oil, honey, salt, and pepper to create the vinaigrette.
Drizzle the vinaigrette over the salad and toss gently to combine.
Top the salad with granola, feta cheese, walnuts or pecans, and red onion.
Serve immediately.

Timing and what to look for as you cook

Dress and toss no more than 2 minutes before serving so strawberries hold shape and granola stays crunchy.
Look for glossy leaves (well-coated but not soggy) and evenly distributed vinaigrette.
Total active time: about 10–12 minutes; hands-off time: minimal.

How to serve and pair it

This salad is a lovely side for grilled fish or poultry, a bright counterpoint on a summer buffet, or a light lunch on its own when paired with crusty bread. For a creamy, savory pasta pairing that complements the salad’s acidity, try a creamy Caesar pasta salad with avocado alongside.

Serving suggestions

Serve alongside grilled lemon chicken for a balanced plate.
Spoon over grilled shrimp for an elegant entrée salad.
Offer as a fresh first course at a brunch or picnic.
Pair with a chilled sauvignon blanc or rosé.

Keeping it fresh: storage guidance

Store components separately for best texture: keep vinaigrette in a jar, granola in an airtight container, and greens/strawberries refrigerated in sealed containers for up to a day. Avoid dressing until ready to serve.

Storage reminders

Refrigerate leftovers within 2 hours of assembly.
Dressed salad is best eaten immediately; leftovers will wilt.
Vinaigrette keeps in the fridge for up to 1 week.
Nuts and granola stored separately maintain crunch for several days.

Kitchen tools and time-savers

A few simple tools make this a breeze: a salad spinner, a sharp chef’s knife, a small whisk or jar with a lid, and a large mixing bowl. Toasting nuts in a skillet elevates flavor quickly.

Extra technique tips

Use a glass jar to shake the vinaigrette for easy storage and transport.
Chill serving bowls briefly to keep salad crisp.
Use a wide spoon or salad tongs to gently toss without crushing berries.

Flavor and diet adaptations

This recipe adapts well for vegetarians, gluten-free diets (choose gluten-free granola), and higher-protein versions by adding grilled chicken or chickpeas. For a warm variation, substitute roasted pears or apples for strawberries in cooler months. For more high-protein salad ideas, see a creamy high-protein pasta salad with chicken for inspiration on adding satisfying protein.

Easy swaps

Gluten-free granola or toasted seeds instead of regular granola.
Honey substitute: maple syrup or agave (equal amounts).
Nut-free: use roasted pumpkin seeds or sunflower seeds.

Estimated nutrition per serving

Serving size: about 1 1/2 cups. Estimated per serving (makes ~4 servings): Calories ~280 kcal, Protein ~6 g, Fat ~18 g, Carbohydrates ~28 g.

Nutrition adjustment notes

To reduce calories, lower the olive oil to 1/3 cup and omit granola.
To increase protein, add 4–6 oz cooked chicken per serving or a scoop of cottage cheese.
For lower sugar, use fewer strawberries or a sugar-free sweetener in the vinaigrette.

Common questions answered

Q: Can I make the vinaigrette ahead of time?
A: Yes—whisk and refrigerate up to a week; shake or whisk again before using.

Q: Is granola really necessary?
A: Granola provides the signature crunch, but toasted nuts or seeds work well as substitutes.

Q: How do I keep strawberries from bleeding into the greens?
A: Slice strawberries just before tossing and dress the salad right before serving to minimize bleeding.

Q: Can this be doubled for a party?
A: Yes—toss greens and strawberries in smaller batches to ensure even dressing distribution and crunch retention.

Ready to toss and taste?

Give this Strawberry Crunch Salad with Champagne Vinaigrette a try this week—it’s fast, fresh, and flexible, perfect for brightening a simple dinner or impressing guests with minimal effort.