Kale Crunch Salad is packed with nutrient-rich kale, crunchy green cabbage, and roasted almonds, this salad is not only mouthwatering but also a healthy meal too.
» You might also like this Low Carb Kale Sausage Soup and Spinach and Apple Fall Salad.
This Kale Crunch Salad recipe is not only a fantastic Chick Fil A copycat, but it’s also incredibly easy to make in the comfort of your own home due to it requiring minimal cooking and can be prepared in just a few simple steps.
You have the option to customize this salad according to your preferences. For instance, you can incorporate grilled chicken or salmon for added protein. Additionally, you can experiment with different vegetables to explore a variety of flavors. It is up to you and your preferences.
I love preparing this tasty salad for meal prep days. The best part is, it stays fresh and flavorful for several days, making it a convenient and nutritious lunch option.
Ingredients Needed
- Kale – Chopped.
- Cabbage – Chopped. You can use green or purple cabbage.
- Roasted Almonds – If using raw almonds, toss them with a small amount of olive oil and salt, then roast in the oven at 350° F for 5 minutes.
For the dressing:
- Olive Oil – Olive oil serves as the base for the dressing.
- Apple Cider Vinegar
- Honey or Agave Syrup – Honey or agave syrup brings a touch of sweetness.
- Dijon Mustard
- Salt and Ground Black Pepper
How to Make Kale Crunch Salad
Mix the kale and cabbage in a bowl. Toss in the roasted almonds.
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt and pepper until emulsified.
Dress the salad just before serving.
Notes:
- If using raw almonds, toss them with a small amount of olive oil and salt, then roast in the oven on 350° F for 5 minutes.
- Be sure to remove the tough ribs from the kale.
Additional Helpful Tips
- Adjust the sweetness or tanginess of the dressing by varying the amount of honey or apple cider vinegar to suit your taste.
- For a touch of sweetness, add diced apples or dried cranberries to the salad.
- Portion the salad into individual containers for easy grab-and-go lunches.
- Having extra dressing on hand is useful for other salads or as a marinade for proteins.
How to Store
Fridge: portion the salad into individual airtight containers or one big bowl, separating the dressing from the salad components. This ensures that the salad stays fresh and the dressing doesn’t make the greens soggy. Keep the containers in the refrigerator for up to 3-4 days.
If possible, store the dressing separately and add it to the salad right before serving. This helps to preserve the salad’s texture, preventing it from becoming soggy.
Frequently Asked Questions
Can I substitute the almonds with other nuts or seeds?
Absolutely, you can use roasted walnuts, pecans, sunflower seeds, or pumpkin seeds as tasty alternatives to roasted almonds.
Can I add protein to this salad?
Yes, you can add grilled chicken, tofu, chickpeas, or any other protein of your choice to make the salad a more substantial meal.
How long will the dressing stay fresh in the refrigerator?
The dressing will stay fresh for about 1 week when stored in an airtight container in the refrigerator.
How do I soften the kale leaves?
Massaging the kale leaves with a little olive oil before chopping can help soften them and reduce bitterness.
Can I make this salad gluten-free?
Yes, the recipe is naturally gluten-free, but always double-check the ingredients in your mustard and other products to ensure they are gluten-free as well.
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Kale Crunch Salad (Chick Fil A Copycat)
Ingredients
- 2 cups (134 g) kale chopped
- 2 cup (140 g) cabbage chopped
- 1/4 cup (36 g) roasted almonds
For the dressing:
- 3 tablespoons (44 ml) olive oil
- 3 tablespoons (44 ml) apple cider vinegar
- 1 teaspoon (5 ml) honey or agave syrup
- 1 teaspoons (5 g) Dijon mustard
- 1/8 teaspoon (0.75 g) salt
- 1/8 teaspoon (0.25 g) ground black pepper
Instructions
- Mix the kale and green cabbage in a bowl. Toss in the roasted almonds.
- In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt and pepper until emulsified.
- Dress the salad just before serving.
Notes
- If using raw almonds, toss them with a small amount of olive oil and salt, then roast in the oven on 350° F for 5 minutes.
- Be sure to remove the tough ribs from the kale.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.