Place the almonds in a nonstick skillet over medium heat. Add the sugar and cook, stirring often, until the sugar melts and coats the almonds in a caramel-like layer (about 6–8 minutes). Watch closely to prevent burning. Transfer to parchment paper to cool, then break apart if needed.
In a large bowl, toss the arugula with a pinch of salt and pepper. Add strawberries, avocado, goat cheese, pistachios, and cooled candied almonds.
In a separate bowl, whisk together vinegar, honey, lemon juice, Dijon mustard, garlic, salt, and pepper. Slowly stream in olive oil while whisking until smooth and emulsified.
Drizzle dressing over the salad, toss gently, and serve immediately.