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–+ servings
Chick Fil A Kale Crunch Salad in a white bowl.

Kale Crunch Salad Chick Fil A Recipe

Angela Milnes
A fresh and crunchy kale salad with cabbage, almonds, and a tangy-sweet dressing that’s perfect for a light lunch or side dish.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Salads
Cuisine American
Servings 3 Servings
Calories 631 kcal

Ingredients
  

For Salad

  • 4 Cups Curly Kale
  • 2 Cups Thinly Sliced Cabbage
  • ½ Cup Roasted Salted Almonds (roasted)

For Dressing

  • ½ Cup Canola Oil (or any light oil you prefer)
  • 3 teaspoon Lemon Juice
  • 2 tablespoon Dijon Mustard
  • 4 tablespoon Apple Cider Vinegar
  • 4 tablespoon Honey 
  • ¼ teaspoon Salt

Instructions
 

  • In a large mixing bowl, add chopped kale. If using whole kale leaves, remove the thick stems and tear or chop the leaves into bite-sized pieces.
  • Add shredded cabbage to the bowl. I like to use pre-shredded angel hair cabbage for convenience, but any finely shredded cabbage works well. Set the bowl aside while you prepare the dressing.
  • In a small glass mixing cup or a mason jar with a lid, combine olive oil, lemon juice, Dijon mustard, apple cider vinegar, honey, and salt.
  • Whisk everything together until the ingredients are well blended and emulsified. If using a jar, secure the lid and shake vigorously for about 30 seconds.
  • Pour the dressing over the kale and cabbage mixture. Use clean hands or salad tongs to toss the salad well, ensuring the dressing coats all the greens evenly. The acidity in the dressing will help soften the kale. Let it sit for about 5 minutes for the flavors to meld.
  • Sprinkle sliced almonds over the top of the salad for a delicious crunch. Optionally, you can add dried cranberries for a touch of sweetness or shredded rotisserie chicken for extra protein. Transfer the salad to a serving dish and enjoy immediately.

Notes

Massage the Kale: Rub the kale leaves with a bit of olive oil for 1-2 minutes to make them softer and less bitter.
Chill the Salad: Let the salad rest in the fridge for 15-20 minutes after tossing with the dressing for even better flavor.
Toast the Almonds: Toast the almonds in a dry skillet for 2-3 minutes to enhance their nuttiness and crunch.
Customize the Dressing: Add a pinch of garlic powder or a dash of maple syrup for a fun twist to the dressing.

Nutrition

Calories: 631kcalCarbohydrates: 55gProtein: 6gFat: 45gSaturated Fat: 4gPolyunsaturated Fat: 12gMonounsaturated Fat: 29gTrans Fat: 0.1gSodium: 334mgPotassium: 327mgFiber: 4gSugar: 50gVitamin A: 2852IUVitamin C: 45mgCalcium: 139mgIron: 2mg
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