This Chick Fil A Kale Salad recipe makes a simple and healthy side for any meal. Crunchy kale, shredded cabbage, and salty almonds are tossed in a tangy Dijon apple cider vinaigrette for a pop of flavor. This is the perfect copycat recipe and as easy as can be! {Gluten-free & vegetarian}
Table of Contents
Chick Fil A Kale Salad Recipe
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 – just fresh kale, cabbage, and almonds tossed in a Dijon mustard vinaigrette. But simple doesn’t mean bland or boring!
The hearty kale feels much more substantial than regular lettuce, and this homemade power-packed salad can easily be transformed into a filling main meal with the addition of some grilled chicken and dried fruit. It’s endlessly customizable and a regular feature in my weekly meal plan!
For more delicious kale salad recipes, try this Kale Salad with Cranberries, Kale Beet Salad, and Cruciferous Crunch Salad!
Why We Love This Salad
- So convenient to make (ready in just 15 minutes!)
- Easy way to sneak some extra greens into your life
- Higher in fiber than regular lettuce
- The tangy vinaigrette adds just enough sweetness
- Lasts for 2-3 days in the fridge for easy meal prep
- Load it up with extra toppings for a filling main meal
Ingredient Notes
For the salad dressing
- Olive oil: This is the base of the dressing. Light olive oil has a neutral flavor that’s great for this dressing, but extra virgin olive oil works well, too.
- Apple cider vinegar: For a slightly sweet tanginess.
- Lemon juice: Fresh squeezed lemon juice is best.
- Honey: For just enough sweetness.
- 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!
- Salt & black pepper
For the salad
- Fresh kale: Rinse and spin the kale several times to remove dirt and grit. For a softer texture, you can also use baby kale.
- Green cabbage: Thinly sliced cabbage adds a little extra crunch. Feel free to use Napa cabbage, savory, or even red cabbage.
- Salted almonds: For a nutty flavor and crunch. Pumpkin or sunflower seeds are the best nut-free alternatives.
Step-by-Step 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!
Keep scrolling 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 remaining dressing in the fridge and use it on another salad later in the week!
- 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.
- You can add in dried fruits, shredded or chopped apples, or cooked chicken for an even heartier salad.
- 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.
- You can substitute maple syrup for the honey, and white wine vinegar for the lemon juice.
- Feel free to use other nuts or even glazed or honey roasted nuts for a pop of sweetness.
- If you do not have a food processor, shred your cabbage with a very large sharp knife, or a mandolin slicer.
- Purple cabbage can also be used in place of green cabbage, and would make a beautiful salad.
Recipe FAQs
Yes! This dish is a great way to consume extra greens without compromising on flavor. One serving of the original version has just 170 calories, 8 grams of fat, 4 grams of fiber, 13 grams of carbohydrates, 4 grams of protein, and 8 grams of sugar. The higher sugar content comes from the vinaigrette, which you can easily reduce by making your own homemade vinaigrette.
I love the tangy flavor of Chick Fil A’s lemon Dijon vinaigrette, and you can easily make a copycat version at home! Just add olive oil, apple cider vinegar, lemon juice, honey, mustard, garlic, salt, and pepper to a mason jar, then shake really well to combine.
Any type of raw kale can be used whether that’s lacinato, curly leaf kale, baby kale, etc. They all have subtle differences in color and texture but work well in this great side dish. Don’t overthink it – just grab whatever looks best at the grocery store or farmer’s market!
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 fridge, but are best when eaten within about 36 hours.
Serving Suggestions
The kale crunch side salad is exactly that: a simple side salad. It isn’t substantial enough to really serve as a complete meal and is best offered as a side with a larger meal. If you want to make it into a complete meal on its own, top it with any of these ingredients:
- Grilled chicken (marinated in one of these healthy chicken marinades)
- Chickpeas or roasted chickpeas
- Crumbled feta cheese
- Blue cheese crumbles
- Dried cranberries or sour cherries
- Pomegranate arils
- Sliced red onion
- Chopped green apple
- Pumpkin seeds
Recipe Variations
- Make a maple vinaigrette dressing: Instead of honey, use pure maple syrup for a slightly different flavor profile.
- Add more veggies: Feel free to load up on veggies to make this simple salad even more filling! It’s great with shaved Brussels sprouts, chopped broccoli pieces, shredded carrots, and different types of cabbage.
- Add some fruit: The tangy vinaigrette and earthy kale 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 and cherries.
More Copycat Recipes
- Homemade Grilled Chicken Nuggets
- Healthy Chick Fil A Sauce
- Panera Bread Strawberry Poppyseed Salad
- Panera Chinese Citrus Cashew Salad
- Panera Mediterranean Veggie Sandwich
Did you make this recipe? Scroll down to leave a star rating and review!
Copycat Chick Fil A Kale Crunch 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
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- I used only half of the dressing for this salad. You can store the remaining dressing in the fridge and use it on another salad later in the week.
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- 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.
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- 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.
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- 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.
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