If you've ever tried the Chick-fil-A kale crunch salad, you know it's a surprisingly refreshing option for fast food. The good news? You don't have to hit the drive-thru to enjoy it. With just a few simple ingredients, you can make your own Chick-fil-A kale salad at home-and honestly, it tastes even better fresh.
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This salad is crunchy, tangy, and just a little sweet, thanks to the homemade apple cider Dijon mustard vinaigrette. It's one of those recipes I make on repeat because it comes together quickly and keeps well for a couple of days.
If you love salad recipes like this, you might also want to check out Mediterranean cucumber salad for another fresh and easy option.
Why you'll love this chick fil a kale salad
- Healthy but satisfying - Kale is packed with vitamins, and the almonds give it a nice crunch.
- Quick to prepare - You'll be done in less than 15 minutes.
- Budget-friendly - A fraction of the price compared to ordering it at the restaurant.
- Perfect for meal prep - The kale holds up well in the fridge, even with dressing.
Ingredients you'll need
For the salad
- 8 cups curly kale (about 1 bunch)
- 2 cups thinly sliced green cabbage
- ⅓ cup salted, roasted almonds, chopped
For the apple cider dijon mustard vinaigrette
- ⅓ cup extra virgin olive oil
- 2 ½ tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 2 tablespoons maple syrup (or honey)
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
Step-by-step instructions
Prepare the greens
- Wash and dry the kale thoroughly.
- Remove the stems, then chop the leaves into bite-sized pieces.
- Thinly slice the green cabbage and set it aside.
Make the vinaigrette
In a small bowl or mason jar, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, kosher salt, and black pepper until smooth.
Massage the kale
- Place the chopped kale in a large mixing bowl.
- Pour 1-2 tablespoons of the vinaigrette over it.
- Massage the dressing into the kale with clean hands for 3-5 minutes, until the leaves become darker and more tender.
Assemble the salad
- Add the sliced cabbage and the rest of the vinaigrette to the bowl.
- Toss everything until evenly coated.
- Sprinkle the chopped almonds on top before serving.
And just like that, your homemade Chick-fil-A kale crunch salad is ready!
Tips for the best kale salad
- Massage the kale - Don't skip this step. It softens the leaves and makes the salad easier to eat.
- Swap the nuts - Walnuts, pecans, or sunflower seeds work if you don't have almonds.
- Add protein - Grilled chicken or chickpeas turn this salad into a full meal.
- Meal prep tip - Keep the dressing in a separate jar until you're ready to eat.
Storage instructions
This salad keeps well in the fridge for up to 3 days. If you're planning ahead, store the dressing separately and toss it in just before serving.
FAQ
It's the combo of hearty kale, crunchy cabbage, and that sweet-tangy dressing. Simple, but it works every time.
Yes! Just keep the dressing separate until serving. Massaged kale holds up great in the fridge.
Definitely. Try adding apples, cranberries, or even feta cheese.
Yes, this version is naturally gluten-free. Just double-check your Dijon mustard and almonds to be sure.
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📖 Recipe
Chick Fil A Kale Salad Recipe: Easy, Fresh, and Delicious
This homemade Chick-fil-A kale crunch salad is fresh, crunchy, and ready in minutes. With hearty kale, green cabbage, almonds, and a sweet-tangy apple cider Dijon vinaigrette, it’s a healthy and delicious side or light meal.
Ingredients
- 8 cups curly kale (about 1 bunch)
- 2 cups thinly sliced green cabbage
- ⅓ cup salted, roasted almonds, chopped
For the Apple Cider Dijon Vinaigrette:
- ⅓ cup extra virgin olive oil
- 2 ½ tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 2 tablespoons maple syrup (or honey)
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
Instructions
- Prepare the Greens: Wash and dry kale thoroughly. Remove stems and chop leaves into bite-sized pieces. Thinly slice green cabbage.
- Make the Vinaigrette: In a small bowl or mason jar, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper until smooth.
- Massage the Kale: Place chopped kale in a large mixing bowl. Add 1–2 tablespoons vinaigrette and massage into leaves for 3–5 minutes until tender and darker in color.
- Assemble the Salad: Add sliced cabbage and remaining vinaigrette. Toss to coat. Sprinkle chopped almonds on top before serving.
Notes
Massage kale well to soften it and enhance flavor. Swap almonds with walnuts, pecans, or sunflower seeds. Add grilled chicken or chickpeas for protein. Store up to 3 days in the fridge; keep dressing separate for best freshness.
Nutrition Information:
Serving Size:
1 bowlAmount Per Serving: Calories: 220Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 180mgCarbohydrates: 15gFiber: 3gSugar: 6gProtein: 5g
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