Kale Crunch Salad (Chick-Fil-A Copycat)
Inspired by Chick-Fil-A, this kale crunch salad comes together in about 10 minutes for a simple side salad. Curly kale and green cabbage are tossed in a sweet and tangy apple cider maple vinaigrette and topped with roasted almonds.
Servings: 6
Ingredients
- 1 bunch raw curly green kale washed, de-stemmed and dried
- 2 cups green cabbage thinly sliced
- ½ cup roasted and salted almonds roughly chopped
- ¼ cup extra virgin olive oil
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon lemon juice
- 2 Tablespoons honey or maple syrup
- 1 teaspoon dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon sea salt + more if needed
- ¼ teaspoon freshly ground black pepper + more if needed
Instructions
- De-stem, chop and wash your kale. Use a salad spinner to dry it or dry it with paper towels or kitchen towels.
- In a large mixing bowl whisk together olive oil, lemon juice, apple cider vinegar, maple syrup, dijon mustard, garlic powder, salt and pepper.
- Add your chopped and dry kale to the bowl along with the cabbage. Drizzle the dressing over the kale and cabbage and using your hands massage the kale with the dressing.
- Top with chopped almonds and serve immediately!
Notes
- Swap the almonds: Even though the original recipe is made with almonds you can totally swap it with pecans or walnuts. To make this salad nut-free skip the almonds or swap them with roasted salted sunflower seeds or pepitas.
- Want to reduce the sweetness level? You can use less maple syrup or honey based on your personal taste preference.
- Want to use a different dressing? This salad was specifically designed to be a copycat for the Chick-Fil-A salad, so if you're looking for a salad with a different dressing try this easy kale salad or massaged kale salad instead.
Nutrition
Serving: 1/6 recipe | Calories: 205kcal | Carbohydrates: 13g | Protein: 4g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 317mg | Potassium: 244mg | Fiber: 3g | Sugar: 2g