I know that the Kale Crunch Salad at Chick-fil-A is not the most exciting thing on the menu, but I almost always order one with whatever I’m having because it’s a great way to get some veggies in and I love the simple sweet and tangy dressing and mega crunch of the combo of kale and cabbage. This homemade version is better! It’s bright and balanced and incredibly easy to make. The kind of salad that works just as well for a quick side dish as it does as a base for a great main dish (see some ideas for inclusions below!) One of my favorite things about a salad like this, is that even when dressed, it doesn’t wilt. I even enjoy it on day 2!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Kale
- Green cabbage
- Toasted Almonds
- Olive Oil
- Apple Cider Vinegar
- Pure Maple Syrup
- Dijon Mustard
- Salt, Pepper, Garlic Powder
How to Make
- This couldn’t be easier! Place all the dressing ingredients in a jar and shake shake shake.
- Wash and dry your greens and chop them pretty finely. With the kale, you want to avoid the stiff fibrous stem, so you’ll cut those out and then chop the leaves. We don’t want big fluffy kale leaves, you want small chopped pieces that will be easy to eat!
- Add your almonds to the greens in a salad bowl, and drizzle with the dressing.
- If you like you salad more lightly coated, you can always add more greens.
- I like to finish it off with some freshly cracked black pepper.
Storing and Inclusions
- One of my favorite things about a salad like this, is that even when dressed, it takes a long time to wilt. This makes it a great option for a potluck or similar situation where it will sit out for a bit. And though it will soften a bit overnight and wouldn’t intentionally prepare it a day in advance, I will absolutely eat it on day, 2!
- This salad is a great base for other inclusions as well. Some things you can experiment with are cheeses like feta or parmesan, dried fruits like craisins or yellow raisins, fresh fruit like chopped apples or grapes, proteins like chopped steak or chicken and things like avocado or quinoa.
Frequently Asked Questions
You can definitely prep it an hour or two ahead of time and it will soften just slightly but still be deliciously crunchy! If you need to prepare it further in advance, you can definitely prepare both greens and dressing 1-2 days in advance and mix before serving.
Some things you can experiment with are cheeses like feta or parmesan, dried fruits like craisins or yellow raisins, fresh fruit like chopped apples or grapes, proteins like chopped steak or chicken and other inclusions like avocado or quinoa. If you add ingredients with bulk, you may want to increase the amount of dressing you make as well.
Standard curly kale works best here because it holds the dressing nicely and softens when massaged. Lacinato (dinosaurkale) will also work if that’s what you have on hand.
Kale Crunch Salad
Ingredients
Dressing
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon dijon mustard
- ½ teaspoon sea salt
- 1 pinch garlic powder or a few grates of fresh garlic on a microplane
Greens
- 4 cups finely chopped kale
- 2 cups finely chopped green cabbage
- 2-3 tablespoons finely chopped toasted almonds
- fresh cracked black pepper to taste
Instructions
Dressing
- Combine all dressing ingredients in a mason jar (or other similar tightly-sealing container and shake vigorously until combined. Set aside.
Salad
- Wash and dry your kale and cabbage. To prepare kale, run a knife along both sides of the stem all the way up the leaf to remove it and discard. Take your kale leaves and roll/scrunch them and chop finely. Continue to chop from different directions until it's finely chopped. Chop cabbage into similar sized pieces.
- Add toasted almonds and drizzle on dressing. Toss salad well to well-coat all the greens. I like to use food-safe gloves to massage and toss. If desired, finish salad with a few cracks of freshly cracked black pepper. This salad is a great base for other inclusions as well. Some things you can experiment with are cheeses like feta or parmesan, dried fruits like craisins or yellow raisins, proteins like chopped steak or chicken, etc.
Questions & Reviews
My teenagers loved this. They said it was so good. We added avocado, Parmesan cheese, and an apple.
I’ve made this salad a few times lately and it’s so delicious. Had it for dinner tonight with grilled chicken, feta cheese, cranberries, and macadamia nuts on top. Delicious and it keeps really well. Better than Chick-fil-A, and that’s saying something!
I made this twice this last week and then shared with my other mom friends because it’s SO good!! Even my 4 and 5 year olds ate it and liked it and they aren’t big salad eaters. I count that a MAJOR win! Thank you, thank you, thank you!!
P.S. The chopped salad mix hack you shared on Instagram a couple of weeks ago is a total GAME CHANGER!! Incredibly helpful! Thank you!
Ok this salad is better than Chik fil-A’s!!
Sara, I love you for bringing this make at home version into my life! Oh and happy birthday!! 🎈🎁
This is one of my go to favorites! I make it at the beginning of the week and have some with nearly every meal to hit my fiber goal! Thank you Sarah!!
Just as good as Chick Fil A and maybe better! So delicious I made it twice in one week!
Just as good as chick fil an and maybe better! So delicious I made it twice in one week!
Kale has always intimidated me, but I’ve made this recipe 4 times in the last month & it’s been amazing every single time. So grateful to Sara because I finally found a way to eat kale on a more regular basis!!
Yum! Loved it.
Never had the chick fil-a version, but have heard it was good so I tried this recipe instead. Um, yum! I’m saving my money and making this at home forever. Was easy to put together, and I served it two days in a row at two different gatherings. I got comments both events about how good it was!