Just like the popular Chick-fil-A side, this healthy salad features kale, cabbage and extra crunch from salty toasted almonds.
As much as I love waffle fries and chicken nuggets, I do appreciate my favorite fast food restaurants offering healthy alternatives, like this Chick-fil-A Kale Crunch salad.
While this salad used to be available as a small side, it’s currently only available in a large size, and only at participating restaurants.
But none of that matters, because now you can make this delicious healthy, vitamin-packed salad at home.
I’m pretty sure it’s called Kale Crunch Salad, because just about everything about it is crunchy–the curly kale, the shredded cabbage, and the salty toasted almonds.
And don’t forget the slightly sweet and tangy maple, apple cider and Dijon mustard vinaigrette!
Tips for making this recipe
- I like to chop my kale into very fine ribbons for the salad, otherwise it can be a little tough to chew.
- Unlike other salads, it works to add the dressing to this one up to 30 minutes before serving. It helps make the raw kale a little more tender.
- Add sliced grilled chicken or steak to turn this into a hearty main-dish salad.
- If I have a wedge of Parmesan cheese handy — which I usually do — I like to garnish this salad with some grated Parm for an extra fancy presentation.
This salad is so simple, and has such a short ingredient list, it’s hard to believe it’s so good.
If you’re thinking my version of this recipe has a lot of almonds, you’re right! They’re my favorite part!
But if you’d rather use less almonds on your salad, just store any leftovers in an airtight container and use them next time you get a craving for Chick-fil-A’s kale salad.
I love having this salad recipe in my repertoire, because its a side dish that goes with practically any meal, and one even my picky eaters love.
This copycat Chick-fil-A Kale Crunch Salad is simple, fresh and satisfying. It’s sure to become a favorite!
What should I serve with CHICK-FIL-A KALE CRUNCH SALAD?
This salad goes with just about any meal, but since it’s a Chick-fil-A copycat, serving it with your favorite chicken dishes only makes sense.
Here are some of our favorite chicken recipes to make with Copycat Chick-fil-A Kale Crunch Salad.
FAQS
Can I use other leafy greens besides kale in this salad?
Yes. Obviously it wouldn’t be called Kale Crunch Salad, but sturdy greens like Swiss chard, spinach and even Romaine lettuce will work.
What if I’m allergic to nuts?
Simply leave them off, or substitute a different crunch topping, like croutons, or — my personal favorite — French fried onions.
Is this Kale Crunch Salad good for you?
Yes. Kale and cabbage are both loaded with vitamins and minerals like Vitamin K, Vitamin C and calcium.
More Easy Recipes for Everyday Life
Need more easy meal ideas? Browse our collection of delicious, family friendly recipes that won’t leave you spending hours in the kitchen.
what do I need to make this recipe?
- Kale – I like to use the curly variety
- Olive oil – extra virgin
- Apple cider vinegar
- Maple syrup – pure, not imitation (it’s a bit too sweet)
- Dijon mustard – regular yellow mustard will work in a pinch
- Salt and pepper
- Shredded cabbage — coleslaw mix is a great timesaver
- Almonds – whole, unsalted
Be sure to save this recipe for Chick-fil-A Kale Crunch Salad to your favorite Pinterest board for later
Kale Crunch Salad with Salty Almonds (Chick-fil-A Copycat)
Ingredients
For the dressing:
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 2 teaspoons Dijon mustard
- Salt and pepper to taste
For the salad:
- 4-5 cups finely chopped kale
- 1 1/2 cups shredded green cabbage
- 1/2 cup whole almonds
- 1 teaspoon olive oil
- 1/4 teaspoon fine sea salt
Instructions
- Preheat oven to 350 degrees.
- To make the dressing, whisk together the 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 2 tablespoons maple syrup, 2 teaspoons Dijon mustard and Salt and pepper in a small bowl. Set aside.
- Toss the 4-5 cups finely chopped kale and 1 1/2 cups shredded green cabbage together in a large bowl.
- In a small bowl, toss the 1/2 cup whole almonds with 1 teaspoon olive oil and 1/4 teaspoon fine sea salt Spread evenly on a baking sheet and bake in the preheated oven for 6-8 minutes, until golden brown. Cool and chop.
- Toss the kale mixture with the desired amount of dressing and garnish with the salty toasted almonds.
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Nutrition
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Who Dished It Up First: Chick-fil-A
