Craving that fresh, crunchy Chick-fil-A Kale Salad but want to make it at home? This copycat chick fil a kale salad recipe lets you make the same delicious mix of tender kale, crisp cabbage, and roasted almonds, all drizzled with that sweet-tangy apple Dijon dressing, right in your own kitchen.
You know we don’t always have to eat out, cause we have got food at home baby! With simple ingredients you probably already have, you can satisfy that craving anytime, tweak it to your liking, and save a few bucks in the process. Let’s waste no time and get right into it.
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How To Make Chick Fil A Kale Salad Recipe
The Chick-fil-A Kale Salad Recipe I’m sharing is a spot-on match for their Kale Crunch Side. It’s all about fresh greens, a bit of crunch, and a dressing that pulls everything together. You’ll use curly kale, green cabbage, and roasted almonds, then finish it with a homemade apple Dijon dressing that’s sweet and sharp in all the right ways.
Kale might sound boring or tough, but here’s the trick: you massage it with the dressing to soften it up. That step changes everything, making it tender and full of flavor. Cabbage brings a crisp bite, and almonds add a salty snap. The dressing, with apple cider vinegar, honey, and Dijon mustard, balances the greens with a fruity tang and a little kick. This salad works as a side or even a light meal if you pile on some extras.
Ingredients
For the Salad:
- 4 cups chopped curly kale (about 1 bunch): Pick curly kale because it holds dressing well. Look for bright green leaves with no yellow spots.
- 2 cups shredded green cabbage: This adds a sweet crunch. Choose a tight, heavy head for the freshest bite.
- 1/2 cup salted roasted almonds, roughly chopped: These give a nutty, crisp finish. Chop whole almonds yourself or grab pre-chopped ones
For the Apple Dijon Dressing:
- 1/4 cup apple cider vinegar: It’s the tangy base that wakes up the greens.
- 2 tablespoons Dijon mustard: Adds a sharp, deep taste.
- 2 tablespoons honey: Brings sweetness to smooth out the vinegar.
- 1/4 cup olive oil: Ties the dressing together with a rich feel.
- Salt and pepper to taste: Just a pinch to lift all the flavors.
Instructions
- Wash and Chop the Kale: Rinse the kale under cold water to clean off dirt. Pat it dry with a towel or spin it in a salad spinner. Hold the stem and strip the leaves off by sliding your hand along it. Stack the leaves, roll them tight, and chop into small pieces.
- Shred the Cabbage: Peel off any limp outer leaves from the cabbage. Cut it into quarters and slice out the hard core. Thinly slice each quarter with a knife or use a mandoline for even shreds.
- Mix the Greens: Grab a big bowl and toss in the kale and cabbage. Stir them with your hands so they’re evenly mixed.
- Prepare the Dressing: In a small bowl, pour the apple cider vinegar, Dijon mustard, honey, and olive oil. Whisk it hard until it blends smooth. Add a little salt and pepper, then taste it. Adjust if it needs more of anything.
- Dress the Salad: Pour the dressing over the greens. Use your hands to rub it into the kale and cabbage for about 2 minutes. You’ll see the kale soften and shrink a bit.
- Top with Almonds: Sprinkle the chopped almonds over the salad. Give it one last toss to spread them around.
- Serve It Up: Put the salad on plates or in bowls right away. It’s best fresh when the almonds are still crisp.
Tips For Success
- Massage the Kale Right: Rubbing the kale with dressing for a couple minutes softens it. It should feel less tough and look darker. A tiny pinch of salt can speed this up.
- Taste the Dressing First: Before you pour it on, dip a spoon in the dressing. If it’s too sharp, add more honey. Too sweet? A splash more vinegar fixes it.
- Pick Fresh Greens: Good kale is dark green and firm, not floppy or yellow. Cabbage should feel solid and heavy. Fresh stuff makes the salad sing.
- Roast Your Own Almonds: Store-bought roasted almonds work, but fresh-roasted are better. Spread raw almonds on a baking sheet, add a little salt, and bake at 350°F for 10 minutes. Let them cool before chopping.
- Prep Ahead Smartly: Chop the kale and cabbage a day early and store them in the fridge. Make the dressing too, but keep it separate until you’re ready to mix. This saves time without losing freshness.
- Keep It Cool: Serve the salad cold or at room temp. If it’s been chilled, let it sit out for 5 minutes so it’s not icy. The flavors come through better that way.
Servings and Pairings
This Chick-fil-A Kale Salad Recipe makes enough for 4 side servings. It’s light but keeps you satisfied because of the fiber from the greens and the healthy fats from the almonds and olive oil. You can enjoy it on its own or match it with other foods to round out your plate.
This salad pairs well with different dishes to suit your mood or meal. Below, I’ll walk you through some tasty options to serve it with, plus ideas to change it up a bit.
Pair With Proteins
- Grilled Chicken: Toss some grilled chicken slices on top or serve them on the side. The dressing’s tang cuts through the meat’s richness, making it a great combo. It’s filling and keeps things fresh.
- Baked Fish: Try it with a piece of salmon or tilapia baked with a little lemon. The salad’s crunch goes nicely with the flaky fish. It’s a light, healthy match that feels complete.
Pair With Sandwiches or Wraps
- Turkey Sandwich: Make a turkey and cheese sandwich on whole grain bread and serve this salad next to it. The greens balance the bread’s heft. It’s a solid lunch that’s not too heavy.
- Chicken Wrap: Roll up some shredded chicken, lettuce, and mayo in a tortilla. Pair it with the salad for a mix of creamy and crisp. The dressing adds a zesty lift to the wrap.
Pair With Warm Dishes
- Tomato Soup: Serve the salad with a bowl of warm tomato soup. The cool greens contrast the hot soup nicely. Dip a piece of crusty bread in the soup for extra comfort.
- Roasted Potatoes: Roast some small potatoes with salt and herbs until golden. The salad’s freshness balances the warm, starchy bite. It’s a simple way to fill out your meal.
Change It Up
- Add Quinoa: Mix in a half cup of cooked quinoa for more texture and staying power. It soaks up the dressing and makes the salad heartier. Serve it cold for a quick lunch bowl.
- Top With Cheese: Sprinkle some crumbled goat cheese or feta over the salad. The creamy saltiness pairs with the almonds and dressing. It’s a small tweak that adds a lot.
This salad works with so many things because it’s fresh yet sturdy. Whether you keep it simple or pile on extras, it’s a winner every time. Also Check: Olive Garden Shrimp Scampi Recipe
Storing
Leftovers happen, and this salad holds up pretty well. If it’s already dressed, put it in a sealed container in the fridge. It’ll stay good for 2 days. The kale stays sturdy, but the almonds might soften a bit.
For longer storage, keep the greens, almonds, and dressing separate. Store the kale and cabbage in a container with a paper towel to soak up moisture. They’ll last 3 days like that. The dressing keeps in a jar for a week—just shake it before using. When you’re ready, mix it all fresh to keep the crunch.
Ingredient Swap/Substitutes
Sometimes you don’t have everything on hand, or you need to change things up. Here’s how to swap ingredients for this Chick fil A Kale Crunch Salad Recipe without losing what makes it good.
For the Kale
Kale’s the star, but other greens can step in. Baby kale is softer and less bitter if curly kale feels too rough. Spinach works too, though it’s more delicate and best eaten right after dressing.
For the Cabbage
Green cabbage adds crunch, but red cabbage brings the same bite with a splash of color. Napa cabbage is milder and softer, so it changes the feel a bit.
For the Almonds
No almonds? Pecans or walnuts give a similar nutty taste. If nuts are off the table, try sunflower seeds or roasted chickpeas for that crisp finish.
For the Dressing
- Apple Cider Vinegar: White wine vinegar or lemon juice can stand in. They’re tangy but slightly different in taste.
- Dijon Mustard: Yellow mustard is milder but still works. Whole grain mustard adds texture if you have it.
- Honey: Maple syrup swaps in easily with a woodsy sweetness. Agave nectar is another option if you’re out of honey.
- Olive Oil: Avocado oil is smooth and nutrient-rich. Grapeseed oil is lighter and neutral if that’s what you’ve got.
Done and Dressed
There you have it, a homemade Chick fil A Kale Salad Recipe that’s fresh, crunchy, and full of flavor. You’ve got tender kale, crisp cabbage, and roasted almonds, all coated in a sweet-tangy apple Dijon dressing. It’s simple to put together, and you can make it your own with a few tweaks. Whether it’s a side or a meal, this salad delivers every time.
Next time you’re craving that Chick-fil-A taste, skip the line and mix this up instead. What’s your favorite way to enjoy it, plain or loaded with extras? Drop a note below if you give it a shot.
Ingredients
For the Salad:
- 4 cups chopped curly kale (about 1 bunch)
- 2 cups shredded green cabbage
- 1/2 cup salted roasted almonds, roughly chopped:
For the Apple Dijon Dressing:
- 1/4 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Wash and Chop the Kale: Rinse the kale under cold water to clean off dirt. Pat it dry with a towel or spin it in a salad spinner. Hold the stem and strip the leaves off by sliding your hand along it. Stack the leaves, roll them tight, and chop into small pieces.
- Shred the Cabbage: Peel off any limp outer leaves from the cabbage. Cut it into quarters and slice out the hard core. Thinly slice each quarter with a knife or use a mandoline for even shreds.
- Mix the Greens: Grab a big bowl and toss in the kale and cabbage. Stir them with your hands so they’re evenly mixed.
- Prepare the Dressing: In a small bowl, pour the apple cider vinegar, Dijon mustard, honey, and olive oil. Whisk it hard until it blends smooth. Add a little salt and pepper, then taste it. Adjust if it needs more of anything.
- Dress the Salad: Pour the dressing over the greens. Use your hands to rub it into the kale and cabbage for about 2 minutes. You’ll see the kale soften and shrink a bit.
- Top with Almonds: Sprinkle the chopped almonds over the salad. Give it one last toss to spread them around.
- Serve It Up: Put the salad on plates or in bowls right away. It’s best fresh when the almonds are still crisp.
