This super simple Chick Fil A Kale Salad recipe starts with hardy kale and cabbage massaged with a tangy Dijon apple cider vinaigrette. Sprinkle in some almonds, and you’re all set! Ready in less than 15 minutes to make + it goes great with anything! {Gluten-free & Vegetarian}
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How to Make Chick-Fil-A Kale Crunch Salad at Home
I have to admit that if you need a healthy side on the go, Chick Fil A’s massaged kale salad is a great option. It has very few ingredients, but simple doesn’t mean bland or boring!
But, it’s also one of the easiest salads ever, and you can make this copycat recipe at home with minimal effort. No need to hit the drive-thru or even leave the house!
Plus, you can enjoy it as a side with your homemade Grilled Chicken Nuggets and Sweet Potato Fries, or make it a main dish by adding a little protein, like grilled chicken or shrimp. Otherwise, it’s naturally vegetarian, dairy-free, and gluten-free to meet a wide range of dietary needs!
For more delicious kale salad recipes, try this Kale Salad with Cranberries and Almonds, Kale and Beetroot Salad, and Cruciferous Crunch Salad too!
Before You Get Started
Here’s the thing – we all need healthy sides to throw together at the last minute. If you keep kale and cabbage in your fridge, you can whip this one up in almost no time.
And please don’t skip the homemade dressing! It couldn’t be easier and the flavor is so much fresher and bolder than the bottled stuff.
You can either serve this as a simple side dish OR load up on toppings to make it a complete meal. We even like to make it on the weekend and have it in the fridge for whenever!
Ingredient Notes
For the Apple Cider Dijon Vinaigrette
- Olive oil: I typically use extra virgin olive oil.
- Apple cider vinegar: For a slightly sweet tanginess.
- Fresh lemon juice: For a touch of zesty flavor. I recommend using fresh for the best flavor.
- Honey: Adds a touch of sweetness to balance out the tanginess from the vinegar. You can use maple syrup if preferred.
- Dijon mustard: This adds a little bite and gives the dressing a creamy texture.
- Fresh garlic: Use a micro-planer to zest the fresh garlic directly into the dressing. So good!
For the Kale Salad
- Fresh kale: Rinse and spin the kale several times to remove dirt and grit. The type of kale doesn’t matter a ton. I used curly kale, and those ruffly little leaves hold onto the dressing really well. For a softer texture, you can also use baby kale.
- Green cabbage: Thinly sliced cabbage adds a little extra crunch. Napa cabbage, savoy, or even purple cabbage all work, too.
- Salted almonds: For a nut-free alternative, try pumpkin or sunflower seeds. If you prefer more sweetness, use glazed honey roasted nuts.
Step-by-Step Instructions
For the dressing
- Add all of the dressing ingredients to a small jar with a tight-fitting lid. Secure the lid and shake well until the dressing is fully blended and emulsified. Tip: Make sure the lid is sealed tightly before shaking to avoid spills.
- Taste and adjust as needed. Add a pinch of salt, a splash of acid, or a touch of sweetness to balance the flavors to your liking. Set the dressing aside until ready to use, giving it another quick shake before serving if it separates.
For the salad
- Using a sharp knife, remove the thick stems from the center of the kale leaves. Stack the leaves, then chop them into bite-size pieces. Transfer the chopped kale to a large mixing bowl so there’s plenty of room to toss and massage.
- Shred the cabbage using a knife or the slicing attachment on a food processor for a quick, even cut. Set aside. Thinner shreds blend more seamlessly with the kale and make the salad easier to eat.
- Give the dressing another good shake, then drizzle about 1 tablespoon over the kale. Using clean hands, gently massage the dressing into the leaves until the kale softens and turns a deeper green. This step makes a big difference in both texture and flavor.
- Add the shredded cabbage and chopped almonds, along with another light drizzle of dressing. Toss everything together until evenly coated, then plate and serve.
Scroll to the recipe card below for the full printable recipe!
Expert Tips
- I used only half of the dressing for this salad. You can store the extra dressing in the fridge and use it on another salad later in the week!
Storage Guidelines
The salad is best after sitting for 1-3 hours to tenderize the kale and bring the flavors together. Leftovers can be kept for up to 4 days in an airtight container in the refrigerator, but are best when eaten within about 36 hours.
What to Serve with Kale Crunch Salad
The kale crunch side salad is exactly that: a simple side salad. It isn’t substantial enough on its own to serve as a complete meal and is best offered as a side with a larger meal like this walnut crusted salmon.
Recipe Variations & Substitutions
- Add more veggies: Load up on shaved Brussels sprouts, shredded carrots, different types of cabbage, and more.
- Add some fruit: The flavors in this salad are the perfect bed for fresh apple or pear. Either cut them into small cubes or thin matchsticks. I also enjoy this salad with dried fruits, like cranberries or cherries.
- Add protein: Toss with grilled chicken (we love using these healthy chicken marinades), grilled salmon, or crispy chickpeas for a little extra staying power.
- Add cheese: Try a sprinkle of feta, goat cheese or parmesan.
More Copycat Recipes
- Healthy Chick Fil A Sauce
- Panera Bread Strawberry Poppyseed Salad
- Panera Chinese Citrus Cashew Salad
- Panera Mediterranean Veggie Sandwich
- Costco Quinoa Salad Recipe
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Chick Fil A Kale Salad Recipe
Ingredients
For the dressing
- 1/3 cup olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1 clove garlic, grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the salad
- 6 cups kale, washed well (about 1 bunch)
- 2 cups green cabbage (about 1/4 medium cabbage)
- 1/2 cup salted almonds, roughly chopped
Instructions
For the Dressing
- In a small jar with a tight fitting lid, add all of the dressing ingredients together, close the lid and shake vigorously until everything is well combined. Taste for seasoning and balance; adjust to your liking. Set aside.
For the Salad
- Using a sharp knife, cut the thick stems from the center of the kale leaves. Stack destemmed kale and chop into bite size pieces. Add to a large bowl.
- In a food processor fitted with a slicing blade, push cabbage through and shred. Set aside.
- Shake the dressing one more time. Add about a tablespoon of the dressing and using clean hands, massage some of the dressing into the kale.
- Toss with another drizzle of dressing, the shredded cabbage and the chopped almonds. Plate and serve!
Notes
- The salad is best after sitting for 1-3 hours to soften the kale and meld the flavors together. Leftovers can be kept for up to 4 days in an airtight container in the fridge, but are best when eaten within about 36 hours.
- Make sure to wash your kale thoroughly in cold water. Kale is notorious for hiding dirt and bugs in all the little crevices. It is best to fully submerge the kale in a big tub of water and shake the leaves around to loosen the dirt.
- If you do not have a food processor, shred your cabbage with a very large sharp knife, or a mandolin slicer. You can also purchase pre-shredded cabbage.
Nutrition
This recipe was originally posted in June 2024 and the text and formatting was updated in July 2025. It was updated again in January 2026.
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