Easy Kale Crunch Salad (Chick-Fil-A Copycat)
Make your own kale crunch salad at home with this simple copycat recipe. It's packed with flavor, crunch, and a sweet tangy dressing.
For a quick and easy lunch, I love to stop by Chick-fil-A and grab their kale crunch salad with a side of grilled nuggets. It's a rare fast food meal that actually feels good to eat. It's fresh, flavorful, and satisfying.
But as much as I enjoy picking it up on the go, I thought it would be fun (and more budget-friendly) to recreate it at home. That's how this easy kale crunch salad came to life. It has everything I love about the original, crunchy texture and that simple but delicious dressing.
This is the kind of salad you can throw together on a whim for lunch or serve as a simple side with my Oven Baked BBQ Chicken. The ingredients are basic pantry staples, the prep is minimal, and the only chopping required is the kale and cabbage. It comes together in minutes, and you'll be glad you skipped the drive-thru.
For a heartier and complete meal, try my Kale Crunch Chicken Salad. It's the perfect sweet and savory combination.
Ingredients You Need For Easy Kale Crunch Salad
- Curly kale is what I recommend for this salad. It has the best texture and it's not too strong in flavor.
- Green cabbage in tender and offers additional texture and color.
- Almonds and cranberries- I realize cranberries are not in Chick-Fil-A's salad but I think they work perfectly with the tangy dressing and crunchy ingredients.
- Dressing ingredients (olive oil, apple cider vinegar, pure maple syrup, Dijon mustard, salt and pepper) Simple pantry staples!
Ang's Tip For Massaging Kale
Raw kale can be tough and slightly bitter, but giving it a quick massage completely transforms the texture and flavor. Don't skip this step!
To massage kale, place the chopped leaves in a large bowl and drizzle with a small amount of your dressing or use a little olive oil. Using clean hands, gently rub and squeeze the kale for 1-2 minutes. You'll notice it soften, darken in color, and reduce in volume. That's exactly what you want!
This simple step helps break down the fibers, making the kale more tender, easier to eat, and much more enjoyable. Otherwise, you'll be chewing way more than you bargained for.
How To Make Kale Crunch Salad
- Make the dressing: Combine all the dressing ingredients in a small mixing bowl, using a whisk until it looks creamy. Pour a couple of tablespoons over the prepared kale.
- Massage the kale: Use your clean hands to massage the kale with the dressing for 1-2 minutes, like I mentioned above.
- Assemble salad: Add in the remaining ingredients - green cabbage, almonds, cranberries, and the rest of the dressing. Toss gently to combine.
Storing Tips
- Undressed salad can be stored in an airtight container in the refrigerator for 3-4 days.
- Dressing will keep 1 week in the fridge. Keep stored in a sealed jar.
- After dressing the salad it will stay fresh for about 24 hours for maximum crunch. Although, I've been known to enjoy this salad on day 2 and it's still delicious.
Serving Ideas
Meat: Pair with grilled chicken, chicken nuggets, or my crispy chicken patties.
Fish: Baked salmon offers healthy fats or top with grilled shrimp.
Vegetarian: Toss in cooked quinoa for some protein and creamy avocado as a light, vegetarian meal.
Cheese: Crumbled feta or parmesan cheese adds a salty bite.
Crackers: Serve with rice crackers or whole grain thin crackers for an easy and satisfying lunch.
This kale crunch salad is simple, satisfying, and full of nourishing ingredients. With plenty of fiber from the kale, cabbage, almonds, and cranberries, it's the kind of meal that actually keeps you full and energized.
And it's not just about the ingredients, it really is that yummy. The crunch, the sweetness, the tang-it's genuinely enjoyable to eat.
More Healthy and Delicious Salads To Try
- Tuscan Tuna Salad With Lemon Oil Dressing
- Mediterranean Couscous Salad
- Winter Cobb Salad with Maple Balsamic Dressing
- Healthy Harvest Chicken Salad
- Spring Roll Salad with Sesame Ginger Dressing
Easy Kale Crunch Salad (Chick-Fil-A Copycat)
Equipment
- small mixing bowl
- large salad bowl
Ingredients
Salad
- 1 medium bunch, curly kale, about 6 cups chopped
- 2 cups green cabbage, shredded
- 3.5 ounce package sliced almonds and cranberries I use the honey roasted almonds and cranberries by Fresh Gourmet
Dressing
- ¼ cup olive oil
- 3 tablespoon apple cider vinegar
- 2 tablespoon pure maple syurp not pancake syrup
- 2 teaspoon Dijon mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Make sure kale is thoroughly washed and patted dry then roughly chop and add it to a large salad bowl.
- Combine the dressing ingredients in a small bowl using a whisk until creamy.
- Drizzle 2-3 tablespoons of dressing over your prepared kale, and with clean hands. massage for 1-2 minutes. The leaves will start to break down and turn a deep, dark green.
- Add the cabbage, almonds, and cranberries to the kale and pour the remaining dressing over the top. Toss well to combine and enjoy right away.
Notes
Nutrition
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