This Copycat Chick-Fil-A Kale Crunch Salad recipe is loaded with curly kale, crunchy green cabbage, roasted almonds, and a flavorful homemade apple dijon dressing. It’s ready in 10 minutes, all that’s missing is a southern sweet tea!
Why you'll love this recipe
- This kale salad is crunchy from the cabbage and salted almonds, with a mild sweet flavor from the tangy vinaigrette.
- Great as a side dish for any meal or served as an entree with your protein of choice.
- This copycat version is vegan, dairy free, egg free, gluten free, and soy free.
Ingredients
Here's what you'll need to make a homemade kale crunch salad with fresh, simple ingredients!
- Curly kale: Kale is a popular superfood with a natural slightly bitter taste. It's packed with vitamins, minerals, and antioxidants, making it an ideal salad base.
- Green cabbage: Cabbage has a light and somewhat peppery taste with lots of crunch! It adds a nice variety and texture to the salad.
- Roasted almonds: Almonds are a must in this recipe, plus they bring added protein! You can chop up roasted almonds like I did or use slivered almonds and roast them yourself.
Apple dijon salad dressing
- Olive oil: Extra virgin olive oil acts as the emulsifier in the homemade dressing.
- Apple cider vinegar: Apple cider vinegar or ACV brings flavor and tanginess.
- Maple syrup: Pure maple syrup adds a touch of sweetness and cuts through the acidity from the vinegar.
- Dijon mustard: The rich flavor from dijon mustard rounds out the sweetness and acidity for a balanced dressing.
How to make kale crunch salad
The full directions for this Chick Fil A Kale Salad recipe are in the printable recipe card below.
- Chop the kale: Rinse fresh kale under water, pat dry, then chop or tear into small bite-sized pieces. A salad spinner helps with this step!
- Whisk the dressing together: Make the apple cider and dijon dressing by whisking together olive oil, maple syrup, apple cider vinegar, dijon mustard, salt, and pepper. Feel free to make adjustments, based on taste and personal preference.
- Massage the kale: Transfer chopped kale to a large mixing bowl. Pour the dressing over the greens. Massage for 3-5 minutes, until the kale becomes tender. You'll also notice it changes color and shrinks down a bit.
- Assemble the salad: Add shredded green cabbage and chopped almonds to the mixing bowl and toss well to combine. Enjoy immediately or store in the refrigerator until ready to serve.
Cooking tips
- Massaging the kale is key to avoiding bitter kale. Plus it makes the kale leaves more tender and easy to chew.
- Amp your salad up with these optional add-ins: Roasted sunflower seeds, hemp hearts, avocado slices, shredded veggies, chopped apple, dried cranberries, spring onion, or cooked quinoa.
- This vegan kale crunch salad is great for making ahead! I actually love letting it sit for at least 30 minutes before serving to let all the flavors really come together.
- Store leftovers in an airtight container in the fridge for up to 3-5 days.
Related recipes
Try these fun copycat recipes next:
- Have a side of animal style fries with your salad, it's all about balance!
- Rinse it all down with a dirty dr pepper or homemade vegan frappuccino.
- Finish your meal off with a dessert! My version of the starbucks lemon loaf is moist, soft, and perfectly sweet.
I hope you love this easy kale salad as much as we do! It's light, bright, and bursting with flavor.
Kale Crunch Salad (Chick-Fil-A Copycat Recipe)
Ingredients
- 4 cups chopped curly kale
- 2 cups shredded green cabbage
- ⅓ cup chopped almonds
Apple Cider Dijon Salad Dressing
- 3 tablespoon olive oil
- 3 tablespoon maple syrup
- 3 tablespoon apple cider vinegar
- 1 tablespoon dijon mustard
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Whisk dressing ingredients together then set aside. Place the chopped kale into a large mixing bowl and pour the dressing over it. Massage for 3-5 minutes, until the kale becomes tender.
- To assemble the salad, add shredded green cabbage and chopped almonds to the mixing bowl. Toss to combine then enjoy immediately or store in the refrigerator until ready to serve.
Stacey
There is no way this salad is only 160 calories when it has 3 tablespoons of olive oil which equals over 300 calories alone. Curious how you came to 160 calories?
Stacey
Okay, I misread. How much is one serving? I can’t seem to find that? I just see it makes 6 servings.
Leena
Turned out great
Jenna Urben
Yay, lovely to hear that 🙂 Thanks for sharing!!
C
LOVEEE. made this for the first time after craving it from chick-fil-a. Easy to follow recipe. I used a mason jar for dressing. and topped my salad off with sweet corn kernels and black beans.
Jenna Urben
Yay, I'm so happy to hear that! Sounds delicious 🙂