Make Chick-fil-A’s Kale Crunch Salad at home with my copycat recipe! It’s just like the one from the restaurant—but even better because it’s homemade. Ready in just 5–10 minutes!
INGREDIENTS
Salad
- 4 cups (268g) curly kale, chopped
- 1 cup (89g) green cabbage, shredded
- ¼ cup (36g) roasted almond slivers
Apple Cider & Dijon Mustard Vinaigrette
- ¼ cup (10g) 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
INSTRUCTIONS
- Prepare the Kale – Wash and dry the kale with paper towels. Remove the tough ribs by hand or with a knife, then chop into bite-sized pieces. Place in a medium bowl, drizzle with 1 teaspoon of olive oil and a small squeeze of lemon juice. Massage the kale with your hands for 2–3 minutes to soften.
- Mix the Greens – In a large mixing bowl, combine the massaged kale with shredded green cabbage.
- Make the Vinaigrette – In a small bowl or mason jar, whisk together the apple cider vinegar, honey (or alternative sweetener), olive oil, salt, and Dijon mustard until well combined.
- Assemble the Salad – Drizzle the vinaigrette over the greens and toss to coat. Sprinkle with roasted almond slivers.
NOTES
- Extra Dressing – Store any leftover dressing in an airtight container in the refrigerator for up to 1 week.
- Serving Suggestions – Serve in a large bowl or on individual plates. This recipe makes 4–6 side servings or 2–3 main course portions.
- Vegan Modification – Replace honey with blue agave or maple syrup in a 1:1 ratio.
NUTRITION (PER SERVING)
- Calories: 388kcal
- Carbohydrates: 34g
- Protein: 12g
- Fat: 26g
- Saturated Fat: 3g
- Polyunsaturated Fat: 5g
- Monounsaturated Fat: 16g
- Sodium: 326mg
- Potassium: 1051mg
- Fiber: 15g
- Sugar: 18g
- Vitamin A: 24,221IU
- Vitamin C: 244mg
- Calcium: 682mg
- Iron: 5mg
Enjoy your homemade Kale Crunch Salad—fresh, flavorful, and easy to make!
