Chick-fil-A's Kale Crunch Salad is a blend of kale, green cabbage, and red cabbage topped with roasted almonds and dried cherries, then topped with an apple cider vinegar dressing. This salad is so delicious it borders on addictive. Next time you crave this salad, skip the line and make this salad at home using this Chick-fil-A copycat recipe.
Chick-fil-A's Kale Crunch Salad is my favorite in a pinch, but also, in a hurry go to menu item. This delicious salad was introduced in 2015 as part of a new lineup to offer customers a nutritious and flavorful option.
The salad is loaded with kale, cabbage, roasted almonds, and dried cherries. This deliciousness is topped with a flavorful apple cider vinegar and honey dressing, adding a tangy and sweet flavor to the salad.
This salad is a winner in my book. It's so good that I crave it at home. The good news is we can make this salad at home using my copycat version and save money. Make it a family dinner by making this Chick Fil A Mac and Cheese at home as well!
Sorry, not sorry, Chick-fil-A.
Why You Will Love This Salad
- Flavor: The salad has a blend of ingredients that work well together, and the flavorful dressing adds a sweet and tangy flavor that complements the other ingredients.
- Nutritional Value: The salad is made with nutrient-dense ingredients, including kale and almonds, which provide vitamins, minerals, fiber, and antioxidants.
- Customization: By making this copycat version at home, you can customize it to your preference by adding ingredients, subtracting ingredients, and increasing ingredients. It's all up to you!
- Convenience: Want this salad as part of your dinner? Craving it on a Sunday? No problem, you can make it at home at your convenience.
In addition to being delicious, the ingredients come together to create a sweet and tangy flavor that is so good it is addictive! Keep reading for the ingredient details.
Kale: 4 cups - I recommend using curly kale for this recipe; it is nutrient-dense and rich in vitamins A, C, and K, as well as minerals like calcium and iron. It is also high in antioxidants and fiber.
Green Cabbage: 1 cup (89g) - A leafy green rich in nutrients, including vitamin C, folate, and fiber. It has a mild flavor and a crunchy texture that adds to the salad's overall texture.
Almonds: ¼ cup (36g) - The salad is topped with roasted almonds, which provide a nutty flavor and a crunchy texture. Almonds are a good source of healthy fats, protein, and fiber and are rich in vitamin E and magnesium. When making this homemade version, you should use the type of almonds you prefer, including raw almonds or crunch almonds.
Dried Cherries: ¼ cup (10g) - Dried cherries are a sweet and tangy addition to the salad, providing a flavor burst with every bite. They are also a good source of antioxidants and fiber.
Sunflower Seeds: ¼ cup - Provide a crunchy texture and nutty flavor. Sunflower seeds are a good source of healthy fats, protein, fiber, and vitamins and minerals like vitamin E and magnesium.
Apple Cider Vinegar: 2 tablespoons (30) - Adds acidity to balance the sweetness and tanginess of the dressing.
Olive Oil: ¼ cup (10g) -Provides a smooth and creamy texture to the dressing.
Dijon Mustard: 1 tablespoon (15) - Provides a tangy flavor and helps emulsify the dressing. Grey poupon dressing tasted the best with this recipe, but it is up to personal preference.
Honey: 2 tablespoons (42g) -Adds sweetness to the dressing. Vegans substitute with blue agave or maple syrup.
Lemon Juice: 2 teaspoons (10g) - Use fresh lemon juice to perk up the dressing.
Salt: ¼ teaspoon - Enhances the overall flavor of the dressing. Use a table, sea, or kosher salt.
Want to mix up the dressing? - Try this easy maple dijon dressing from Green Heart Love. I can't get enough of the delicious flavor, and It pairs perfectly with this kale salad.
Step One: Kale - Optional
Wash and dry the kale with paper towels. Remove the rib with your hands or a knife, and cut small pieces. Because the texture is tougher than traditional lettuce, I recommend massaging it. To do this, place the bite-sized pieces in a medium-sized bowl. Toss with about a teaspoon of olive oil and a small squeeze of lemon. Massage the kale with your hands. It sounds strange, but this extra step helps to soften the texture. Allow the massaged kale to sit for 5-10 minutes while preparing the other ingredients.
Step Two: Combine -
Using a mason jar or a small bowl, mix the apple cider vinegar, honey, olive oil, salt, and pepper in a small bowl and set aside. In a large mixing bowl, combine the kale and green cabbage the toss with the dressing. Sprinkle the dried cherries, roasted almonds, and sunflower seeds on top. Add salt and black pepper to taste.
Save any additional dressing in an airtight container in the refrigerator. Serve in a large salad bowl or individual salad plates. This recipe can serve 4-6 people as a side dish or 2-3 people as a main course.
Optional Ingredients - Additions
The nice thing about making the kale crunch salad at home is that you can customize it to your liking. Here are a few suggestions for possible additions when making this homemade version.
|Apple Slices||1 medium apple, thinly sliced|
|Avocado||1 medium avocado, sliced|
|Cherry Tomatoes||1 cup cherry tomatoes, halved|
|Cooked Quinoa||½ cup cooked quinoa|
|Favorite Dried Fruit||¼ cup|
|Feta Cheese||¼ cup crumbled|
|Grilled Chicken||1-2 grilled chicken breasts, sliced|
|Parmesan Cheese||¼ cup|
|Pumpkin Seeds||¼ cup|
|Roasted Chickpeas||½ cup|
|Sunflower Seeds||¼ cup|
|Goat Cheese||¼ cup crumbled|
Frequently Asked Questions
That depends on which mustard you use and how you feel about honey.
For starters, I use Grey Poupon mustard, which is vegan. However, some mustard is made with honey and is not vegan. If in doubt, always google to verify.
Next, honey. While this is a contentious debate among vegans, I recommend omitting honey to be friendly to all vegans. Instead, use blue agave or maple syrup at a 1:1 ratio instead of the honey.
Yes, this salad is a great option for meal prep. You can prepare the salad ingredients in advance and store them separately in airtight meal prep containers. When ready to eat, mix the ingredients and add the dressing.
Some popular options include lemon vinaigrette, balsamic vinaigrette, honey mustard, or a simple olive oil and vinegar dressing. You can also modify the original dressing recipe to your personal taste.
Yes, you can use other types of greens. Some good options include baby spinach, arugula, or mixed greens. Just keep in mind that the flavor and texture of the salad may vary depending on the type of greens used.
Place it in an airtight container and store it in the refrigerator. The salad will stay fresh for 2 -3 days if stored properly. I recommend keeping the dressing in a separate container and adding it before serving to prevent the salad from becoming soggy.
More Salad Recipes
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Chick-fil-A Copycat Recipe Kale Crunch Salad
- Mixing bowl
- Sharp knife
- Cutting board
Apple Cider Dressing
- ¼ cup (10g) extra virgin olive oil
- 2 teaspoons (10g) fresh lemon
- 1 tablespoon (15) dijon mustard
- 2 tablespoons (30) apple cider vinegar
- 2 tablespoons (42g) honey Vegans swap with blue agave or maple syrup at a 1:1 ratio.
- ¼ teaspoon salt
- 4 cups (268g) curly kale chopped
- 1 cup (89g) green cabbage chopped
- ¼ cup (36g) roasted almonds
- ¼ cup (10g) dried cherries
- Step One: Kale - OptionalWash and dry the kale with paper towels. Remove the rib with your hands or a knife, and cut into bite-sized pieces. Place the bite-sized pieces in a medium-sized bowl. Toss with about a teaspoon of olive oil and a small squeeze of lemon. Massage the kale with your hands. Allow the massaged kale to sit for 5-10 minutes while preparing the other ingredients.4 cups (268g) curly kale
- Step Two: Combine - Using a mason jar or a small bowl, mix the apple cider vinegar, honey, olive oil, salt, and pepper in a small bowl and set aside. In a large mixing bowl, combine the kale and green cabbage the toss with the dressing. Sprinkle the dried cherries, roasted almonds, and sunflower seeds on top. Add salt and black pepper to taste.¼ cup (10g) extra virgin olive oil, 2 teaspoons (10g) fresh lemon, 1 tablespoon (15) dijon mustard, 2 tablespoons (30) apple cider vinegar, 2 tablespoons (42g) honey, ¼ teaspoon salt, 1 cup (89g) green cabbage, ¼ cup (36g) roasted almonds, ¼ cup (10g) dried cherries
Literally the bestest (not a word but I made it one) kale salad I've ever had!
Chik-fil-A was my favorite before going vegan! Thanks for making a copycat version of this recipe. I am very much looking forward to checking it out.
Love everything about this recipe!