Inspired by Chick-fil-A, this Kale Crunch Salad is a simple side salad ready in under 10 minutes. Kale and green cabbage are mixed with a sweet and tangy apple cider Dijon vinaigrette, then topped with toasted almonds.
The traditional Chick-fil-A Kale Crunch Salad has curly kale, shredded green cabbage, roasted almonds and an apple cider dijon mustard vinaigrette.
But adding roasted sweet potatoes, crispy chickpeas, diced apples, and dried cranberries take this kale salad to the next level!
It works perfectly as either a side dish or a main course.
The best thing about this kale salad is that it will stay fresh in the fridge for a lot longer than a lettuce salad and can be a great part of your weekly meal prep.
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Ingredients
This salad is super easy to make—just massage the kale, whisk up a simple dressing, toss in the cabbage and toasted almonds, and enjoy!
Kale: I prefer curly green kale for this salad because it holds up well and can be prepped ahead of time without going soggy. Be sure to remove the stems, chop it up, and give it a good wash. Alternately, buy a bag of pre-washed and chopped kale.
Cabbage: Green cabbage adds a nice crunch.
Almonds: Toasted slivered or sliced almonds work perfectly in this recipe.
Apple Cider Vinegar: Chick-fil-A uses a salad dressing made from a blend of apple cider vinegar and Dijon mustard, so we’ll use the same ingredients in our version for the best results.
Olive Oil: Using extra-virgin olive oil creates a smooth, silky texture that helps the dressing coat the salad evenly while also giving us the best flavor.
Dijon Mustard: Dijon mustard not only adds great flavor to the dressing but also serves as an emulsifier.
Maple Syrup: Adds sweetness and balances the tang of the dressing.
Garlic: Garlic makes the dressing more flavorful and aromatic. I prefer fresh but garlic powder will work in a pinch.
See recipe card for quantities.
Helpful Equipment
A salad spinner is an incredibly handy kitchen gadget if you make a lot of salads at home.
There’s nothing worse than a soggy salad, and excess water can dilute the flavors and ruin the texture. Using a salad spinner helps remove all the moisture, ensuring your salad stays crisp and delicious every time.
How to Make This Recipe
After I learned how to make this salad, I ended up making it every day for two weeks! That’s when I realized— I had to share it.
It’s incredibly easy, simple, yet so delicious and satisfying!
The full written recipe can be found in the recipe card below.
Step 1: In a small bowl or jar, add the apple cider vinegar, olive oil, maple syrup, Dijon mustard, minced garlic, salt, and pepper.
Step 2: Whisk or shake vigorously to combine.
Step 3: Remove the stems from the kale and chop it into bite-sized pieces. Rinse thoroughly and then dry.
Step 4: Drizzle with a tablespoon of the dressing, and use your hands to massage the kale until it softens and deepens in color to a dark green.
Step 5: Add the cabbage and almonds to the bowl, then toss to combine.
Step 6: Drizzle with your desired amount of dressing, and toss again to evenly coat.
Top with additional toppings like roasted sweet potatoes, dried cranberries, apples, or a protein of choice.
Note: Massaging kale helps to break down its tough fibers, making it softer, more tender, reduces bitterness, and makes it easier to chew. I would never recommend skipping this step.
Substitutions & Variations
Olive Oil: For salad dressings, I usually only recommend olive oil. Other oils don't provide enough flavor.
Apple Cider Vinegar: You could use white wine vinegar, balsamic vinegar, or even red wine vinegar but all of those options will change the overall flavor of the salad dressing.
Green Cabbage: This salad is really enhanced by the crunchy cabbage so I don't recommend leaving it out but you can save time by buying a bag of shredded cabbage.
Almonds: Although the original version uses almonds, you can easily substitute them with pecans or walnuts.
If you're nut-free: Feel free to replace the almonds with roasted salted sunflower seeds or pumpkin seeds.
Add-ins: While not added to the Chick-fil-A version, I love adding apples or dried cranberries. As well as roasted sweet potatoes and chickpeas. Feel free to get creative!
Tips & Tricks
Massage the kale. This is a key step in making kale salad. I would never ever recommend skipping this.
Massaging kale helps to break down its tough fibers, making it softer, more tender, and easier to chew. It also reduces the bitterness and makes the kale more enjoyable to eat.
Simply chop the kale, then add a splash of salad dressing and use your hands to massage it until it begins to break down. The kale will turn a deeper green and become softer, making it easier to digest and chew.
If your salad dressing separates, just give it a shake prior to serving.
Prep ahead. Store the dressing and tossed salad ingredients separately and dress when ready to eat.
Add protein to bulk it up! Crispy tofu and crunchy chickpeas are my favorites.
Storage
An undressed kale cabbage salad can be stored in an airtight container in the fridge for up to 3-4 days. If the salad is already dressed, it's best consumed within 2 days.
Frequently Asked Questions
Yes, this is a mandatory step. It breaks down the kale and makes it softer and easily to chew and digest.
Yes, but curly kale provides the best texture and is what Chick-fil-A uses.
Spinach or arugula would be a good green to mix in.
Kale salads remind me of the fall months so I tend to go with roasted sweet potatoes, roasted Brussels sprouts, apples, and dried cranberries.
You can use sunflower seeds or pumpkin seeds to make this allergy-friendly.
Tempeh bacon or crispy tempeh are my favorite protein options to add to bulk up this kale salad.
More Salad Recipes
Looking for other salad recipes like this? Try these:
Don't forget to leave a comment and ⭐️⭐️⭐️⭐️⭐️ star rating down below if you try this recipe! Subscribe to my newsletter and follow along on Instagram for more recipes and updates.
Recipe
Kale Crunch Salad (Chick-Fil-A Copycat)
Ingredients
- ¼ cup Apple Cider Vinegar
- 2 tablespoons Extra-Virgin Olive Oil
- 2 tablespoons Maple Syrup
- 2 teaspoons Dijon Mustard
- 1 Garlic Clove minced
- ¼ teaspoon Kosher Salt see note
- ¼ teaspoon Black Pepper
- 5 cups Curly Kale ribs removed and roughly chopped
- 2 cups Shredded Green Cabbage
- ⅓ cup Toasted Almonds chopped
Instructions
- In a small bowl, whisk together apple cider vinegar, olive oil, maple syrup, Dijon mustard, minced garlic, salt, and pepper. Set aside.
- Remove the stems from the kale and chop it into bite-sized pieces. Rinse thoroughly, then dry using a salad spinner, or pat dry with paper towels or a clean kitchen towel.
- Place the kale in a large salad bowl, drizzle with a tablespoon of the dressing, and use your hands to massage the kale until it softens and deepens in color to a dark green.
- Add the cabbage and almonds to the bowl, then toss to combine. Drizzle with your desired amount of dressing, and toss again to evenly coat.
- Top with additional toppings like roasted sweet potatoes, dried cranberries, apples, or a protein of choice. Enjoy!
Notes
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Jane says
Great!
Stephanie says
Absolutely delicious! Will make again. Thank you!
Liv says
Happy you enjoyed! 🙂