Hey there, food adventurers! It’s Ryan, your trusty culinary guide, here to share a recipe that’s been lighting up my kitchen lately. Picture this: a kale crunch salad so vibrant and delicious, it’s like a little bowl of sunshine. This recipe is my take on the famous Kale Crunch Salad from Chick-fil-A, and it’s quickly become my new favorite side dish. Why? Because it’s got everything I love—crunch, zest, and a whole lot of feel-good vibes. Let’s dive in!
Why You’ll Absolutely Love This Recipe
- It’s incredibly easy to make—think of it as a victory lap in your kitchen!
- The flavors are bold and refreshing, perfect for any season.
- It’s a nutritious powerhouse, packed with vitamins and minerals.
- Versatile enough to pair with almost any meal or enjoy on its own.
Simple Ingredients for a Delicious Treat
Let’s talk about the stars of the show. First up, we have our curly green kale. I love kale for its hearty texture and nutritional benefits. It’s like the unsung hero of leafy greens. Then there’s the green cabbage, adding a crisp bite that complements the kale perfectly. Roasted almonds bring in that satisfying crunch, and the dressing—oh, the dressing! A blend of extra virgin olive oil, apple cider vinegar, and a touch of honey or maple syrup creates a sweet-tangy harmony that dances on your taste buds.
You’ll find the full ingredient list with exact measurements in the recipe card below!
Let’s Make Some Magic: Step-by-Step
Alright, let’s get our hands into it. First, de-stem, chop, and wash your kale. A salad spinner is your best friend here, or you can dry the leaves with paper towels. Next, in a large mixing bowl, whisk together olive oil, lemon juice, apple cider vinegar, maple syrup, dijon mustard, garlic powder, salt, and pepper. Feel that excitement building?
Add your chopped and dry kale to the bowl along with the cabbage. Now, drizzle the dressing over the greens and roll up your sleeves—it’s time to massage that kale! This step is crucial because it tenderizes the leaves and infuses them with flavor. Top with chopped almonds and serve immediately for that ultimate crunch experience!
A Few of My Favorite Tips
Consider this our little secret: massaging the kale really makes a difference. It’s like giving your salad a spa day! Also, if you’re a fan of spice, a pinch of red pepper flakes can add a nice kick. For the dressing, feel free to adjust the sweetness by adding more honey or maple syrup to suit your taste.
How I Like to Serve This
This salad is a superstar side dish but can easily be transformed into a main course. I love serving it alongside grilled chicken or fish, but it’s equally delightful on its own for a light lunch. Want to make it heartier? Toss in some quinoa or chickpeas for added protein.
Storing & Reheating (If There’s Any Left!)
If you manage to have leftovers, this salad can be stored in an airtight container in the refrigerator for up to two days. The kale will soften, absorbing even more flavor from the dressing. When ready to eat, just give it a quick toss and enjoy!
For more kale inspiration, check out my post on My Favorite Kale Salad That Makes Healthy Eating Fun or brighten your day with Why This Lemony Parmesan Kale Salad Will Brighten Your Day. And if you’re curious about dressing magic, don’t miss Transform Your Salads with This Healthy Dressing Magic.
There you have it, folks—a vibrant, flavorful Kale Crunch Salad that will make your taste buds sing. Until next time, keep cooking with joy and creativity!
Kale Crunch Salad (Chick-Fil-A Copycat)
Ingredients
Vegetables
- 1 bunch raw curly green kale (washed, de-stemmed and dried)
- 2 cups green cabbage (thinly sliced)
- ½ cup roasted and salted almonds (roughly chopped)
- ¼ cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- 2 tablespoons honey or maple syrup
- 1 teaspoon dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon sea salt (more if needed)
- ¼ teaspoon freshly ground black pepper (more if needed)
Instructions
- De-stem, chop and wash your kale. Dry it using a salad spinner or towels.
- In a large bowl, whisk together olive oil, lemon juice, apple cider vinegar, maple syrup, dijon mustard, garlic powder, salt, and pepper.
- Add chopped kale and cabbage to the bowl, then massage the dressing into the greens.
- Top with chopped almonds and serve immediately!
