Kale Crunch Salad (Chick-Fil-A Copycat Recipe)

This Copycat Chick-Fil-A Kale Crunch Salad recipe is made with curly kale, crunchy green cabbage, roasted almonds, and a flavorful homemade apple cider dijon dressing.

Course Salad

Prep Time 10

Total Time 10

Servings servings

Calories 160kcal

Author Jenna Urben

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.

Notes

Store leftover kale crunch salad in an airtight container in the fridge for 3-5 days.

Nutrition