In a medium skillet over medium heat, add sliced almonds and sugar. Stir continuously for about 5 to 7 minutes until golden brown. Transfer to parchment paper to cool.

In a large mixing bowl, toss together arugula, a pinch of salt, and pepper. Add sliced strawberries and diced avocado, gently folding to combine. Crumble in goat cheese and stir in chopped pistachios.

Drizzle champagne vinaigrette over the mixed salad and toss gently until evenly coated.

Transfer salad to a serving platter or bowls. Top with caramelized almonds and serve immediately.