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

Salad in a large bowl with almond slices.

5 from 32 votes

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

Make Chick-fil-A's kale crunch salad at home using my copycat recipe. This salad tastes like the one you get at the store, but better because it's homemade! Have it on your table in five to ten minutes!

Prep Time10

Cook Time0

Total Time10

Course: Side Dish

Cuisine: American

Diet:

Servings:

Calories: 149kcal

Author: Ruth Grindeland

Cost: $10

Equipment

Mixing bowl
Sharp knife
cutting board

Ingredients

Salad

4 cups (268g) curly kale chopped
1 cup (89g) green cabbage shredded
¼ cup (36g) roasted almonds slivers

Apple Cider and Dijon Mustard Vinaigrette

¼ cup (54g) extra virgin olive oil
2 teaspoons (10g) fresh lemon juice
1 tablespoon (15g) dijon mustard
2 tablespoons (30g) apple cider vinegar
2 tablespoons (42g) honey, blue agave or maple syrup
¼ teaspoon salt

US Customary - Metric

Instructions

Kale: Wash and dry the kale. Remove stems and chop into bite-sized pieces. In a bowl, drizzle kale with 1 teaspoon olive oil and a small squeeze of lemon juice. Massage with clean hands for 2–3 minutes until tender.
Combine: Combine the kale and shredded green cabbage in a large mixing bowl
Vinaigrette: In a small bowl or mason jar, whisk together the olive oil, lemon juice, Dijon mustard, apple cider vinegar, sweetener of choice, salt, and a pinch of pepper.
Toss: Drizzle the Dijon mustard Vinegrette Dressing and sprinkle the roasted almond.

Notes

Extra Dressing

Store any extra dressing in an airtight container in the refrigerator for up to 1 week.

Serving

Serve the salad in a large salad bowl or individual plates.
This recipe serves 4-6 people as a side dish or 2-3 people as a main course.

Vegan Modification

To make the dressing vegan, substitute blue agave or maple syrup for honey at a 1:1 ratio.

Nutrition