This kale crunch salad recipe is a delicious blend of tender kale, crunchy cabbage, and salty roasted almonds, all coated in a maple Dijon dressing! It’s a copycat recipe of the famous Chick-fil-A salad that tastes even better than the original. Ready in less than 15 minutes!

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Copycat Chick-fil-A kale crunch salad recipe in a bowl with wooden spoons for serving.

Every week I try to meal prep at least one salad that won’t go soggy in the fridge. It’s either this simple kale salad recipe or my ancient grains salad. They both keep very well after being coated in the dressing and get even more delicious the next day.

I’m confident that this copycat Chick-fil-A recipe can turn any kale hater into a kale lover because it’s seriously that good. Crisp cabbage, tender kale, and crunchy roasted almonds coated in a sweet and tangy dressing—a combo you can’t beat!

For more salad ideas, check out my Guide To Satisfying Vegan Salads and my 45+ Filling Vegan Salads.

Why You’ll Love This Recipe

  • Meal-prep friendly.
  • Made with simple ingredients and ready in just 10 minutes!
  • Packed with nutrient-dense leafy greens.
  • It’s a delicious way to get more veggies into your diet!

Ingredients and Substitutions

Gathered ingredients for a kale crunch salad measured out in individual bowls with labels.
  • Kale: I like to use curly kale, but Tuscan kale (aka dinosaur kale) or red Russian kale can also work here. Alternatively, you can use any other leafy green you like such as spinach, collard greens, or arugula.
  • Cabbage: Both red and green cabbage can work, though red tastes slightly more peppery.
  • Maple syrup: For sweetening the salad dressing. You can use any other liquid sweetener you like such as agave syrup, date syrup, or brown rice syrup.
  • Olive oil: You can use any oil you have on hand such as avocado oil or canola oil.
  • Dijon mustard: I like to use Dijon mustard for its bold and tangy flavor, but whole grain or yellow mustard can also work.
  • Roasted almonds: This is the classic topping used in Chick-fil-A’s salad, but any other nuts like walnuts or cashews can also work.
  • Apple cider vinegar: For adding acidity and volume to the dressing. Can be substituted with red wine vinegar or lemon juice.
  • Spices: You’ll need garlic powder, salt, and black pepper to season the dressing.

For exact measurements and details, check out the recipe card at the bottom of this post.

Variations

  • Add fresh or dried fruit: I love adding a thinly sliced granny smith apple or dried cranberries for sweetness and texture.
  • Add protein: If you want to make it more filling, add a can of white beans, spicy roasted chickpeas, crispy air fryer tofu, or marinated air fryer tempeh.
  • Add more veggies: Shredded carrot, thinly shaved fennel or sliced cherry tomatoes will all be delicious here.
  • To make it nut-free: Swap the crunchy almonds for roasted pumpkin seeds, sunflower seeds, or hemp hearts.
  • Switch up the dressing: Use my tahini Caesar dressing or spicy cashew dressing instead.

How To Make Kale Crunch Salad

The ingredients for the apple cider vinegar dressing added to a small bowl.

Step 1: Make the Dijon mustard vinaigrette by adding all of the ingredients to a small bowl.

Ingredients for the apple cider vinegar and dijon dressing all mixed together in a bowl.

Step 2: Whisk until the dressing is emulsified then set aside.

Chopped and massage kale on a cutting board.

Step 3: Prep the kale by washing, drying, and removing the stems. Then, chop it into small bite-sized pieces.

Kale crunch salad ingredients added to a large mixing bowl.

Step 4: Add the kale to a bowl and massage it for a few minutes until it softens and turns a vibrant green color. Then, add the shredded cabbage and sliced roasted almonds.

Apple cider vinegar and dijon dressing being poured over the ingredients for the kale crunch salad in a bowl.

Step 5: Pour the dressing all over the salad and toss to coat everything.

Kale crunch salad prepared in a large bowl with wooden serving utensils.

Step 6: Taste and adjust the seasoning if needed, adding more lemon juice or salt to taste. Serve!

Tips

  • Massage the kale. This removes the bitterness and makes the kale soft and tender. The only kale you don’t need to massage is baby kale.
  • Chop the veggies thinly. This is a great way to practice your knife skills as you don’t want huge pieces of cabbage or kale in your salad. You can also use a mandoline or a food processor if needed.
  • Taste and adjust the dressing to taste. Add more lemon juice, salt, or maple syrup if needed to achieve your desired flavor.

Recipe FAQ’s

What is the kale crunch at Chick-fil-A?

The kale salad at Chick-fil-A is freshly prepared every day, featuring kale and green cabbage mixed with apple dijon dressing, and a packet of roasted almonds for an optional topping.

How healthy is kale crunch salad?

Both kale and cabbage are loaded with essential nutrients such as vitamin K, folate, calcium, and vitamin C. A handful of leafy greens per day contributes to a balanced diet and overall health, helping you boost brain health while lowering your risk of some diseases.

Can you eat kale raw?

Yes, kale can be eaten raw, though it can be tough and bitter. That’s why I recommend massaging it to help it release its natural oil and soften the leaves.

Can I make this Kale Crunch Salad ahead of time?

Yes, unlike other lettuce-based salads like my summer blackberry salad, this kale salad can be made up to 4 days ahead of time if stored in an airtight container in the fridge.

How do I store leftover Kale Crunch Salad?

Store leftovers in an airtight container or a mason jar in the fridge for 3-4 days. This recipe is not freezer-friendly.

Kale crunch salad served on a plate, topped with sliced apples, beans, roasted almonds, and shredded carrots.

Serving Suggestions

Serve this salad as a side dish next to a protein-packed main like my crispy tofu chicken, vegan seitan steak, chickpea patties, or my jackfruit black bean burgers. Or keep it light with these easy cucumber sandwiches.

To make it a complete meal, toss in some cooked brown lentils, quinoa, or farro, and to jazz things up serve it with some crumbled vegan feta cheese or grated parmesan.

Kale crunch salad in a bowl, topped with beans and sliced apples.

If you’ve tried this Kale Salad or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.

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Copycat Chick-fil-A kale crunch salad recipe in a bowl with wooden spoons for serving.

Kale Crunch Salad (Better Than Chick-fil-A!)

5 from 1 vote
Author: Rachel
This Kale Crunch Salad is a copycat recipe of the famous Chick-fil-A salad. It's ready in 10 minutes and is naturally vegan and gluten-free!
Prep Time 10 minutes
Total Time 10 minutes
Servings 4

Ingredients  

Base Salad:

  • 6 cups curly kale packed
  • 2 cups green cabbage thinly sliced
  • ½ cup roasted salted almonds halved or roughly chopped

Optional Add-In’s:

  • 1 apple cored and chopped
  • 1 cup white beans
  • ¼ cup shredded carrots
  • ¼ cup dried cranberries
  • ¼ cup green onions sliced

Apple Cider Vinegar & Dijon Dressing:

  • 3 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup or agave syrup
  • 1 tablespoon dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • teaspoon black pepper

Instructions 

  • Prepare the kale by washing and drying, then chopping into bite-sized pieces. Remove any tough stems.
  • Transfer the kale to a large mixing bowl and use clean hands to massage the kale for a few minutes until it softens and becomes a vibrant green color.
  • Add in the cabbage, almonds, and any other optional add-ins you desire. Toss to combine.
  • In a small bowl, whisk together the dressing ingredients until well combined.
  • Pour the dressing over the salad and toss until everything is evenly coated.

Notes

Store leftovers in an airtight container in the refrigerator for up to a few days.
Note: Nutrition facts include optional add-ins.

Nutrition

Calories: 333kcal | Carbohydrates: 40g | Protein: 10g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Sodium: 367mg | Potassium: 688mg | Fiber: 9g | Sugar: 19g | Vitamin A: 4608IU | Vitamin C: 46mg | Calcium: 208mg | Iron: 3mg
Course: Salad
Cuisine: American
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