Chick-fil-A Kale Crunch Salad Copycat
This quick and easy copycat recipe tastes just like the Chick-fil-A kale crunch salad, but made healthier at home in under 10 minutes! Massaged kale and cabbage is dressed with an apple dijon vinaigrette and topped with toasted almonds. It's easy to prep and keeps well in the fridge. This recipe is gluten-free, dairy-free, and vegan.
Servings: 6
Calories: 165kcal
Ingredients
- ⅓ cup almonds whole, sliced, or slivered
- 1 teaspoon olive oil
- ¼ teaspoon salt
- 5 cups chopped kale de-stemmed
- 1 ½ cups shredded green cabbage or a bag of coleslaw mix
Vinaigrette
- 3 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup or honey
- 2 teaspoon dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Add the almonds, 1 teaspoon olive oil, and ¼ teaspoon salt to a cold pan. Turn the heat to medium and allow the almonds to toast for 3-5 minutes, stirring occasionally. Keep an eye on them so they don't burn. Once they smell toasty and look golden, remove from the heat and toss with a little extra salt. Set aside to cool.
- Wash, de-stem, and chop the kale. Add to a large bowl and drizzle with 1 teaspoon olive oil and a pinch of salt. Use your hands to massage the kale for 1-2 minutes then set aside. Wash and chop the cabbage, then add to the bowl.
- Add all vinaigrette ingredients to a small jar. Close and shake until combined. Pour onto the kale and cabbage and toss to coat.
- If using whole almonds, place them on a large cutting board and roughly chop. Sprinkle on top of the salad. Serve immediately or cover the bowl and keep in the fridge for up to 4 hours before enjoying.
Notes
- For easy prep: Buy a bag of pre-chopped kale and a bag of coleslaw mix instead of chopping the lettuce yourself.
- Delicious additions:
- Change up the nuts to toasted pecans or walnuts.
- Add more veggies such as red onion, cucumber, tomatoes, etc.
- Add sweetness with some raisins or dried cranberries.
- Add protein like grilled chicken, salmon, tofu, or steak.
- Make ahead: Prep the almonds, lettuce, and dressing separately earlier in the day. Keep in the fridge and combine just before serving.
- Storage: Dressed salad will keep surprisingly well. It will stay nice and crisp for a few hours in the fridge, and could even be consumed the next day.
Nutrition
Calories: 165kcal | Carbohydrates: 10.2g | Protein: 4.6g | Fat: 13.2g | Saturated Fat: 1.5g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 8.8g | Sodium: 334mg | Potassium: 377mg | Fiber: 3.7g | Sugar: 4.3g | Vitamin A: 1603IU | Vitamin C: 71.2mg | Calcium: 118.3mg | Iron: 1.3mg