This kale crunch salad features hearty kale, shredded cabbage, and crunchy almonds in a homemade apple maple vinaigrette. It tastes just like Chick-Fil-A's kale crunch side!
Why You'll Love it
It's fair to say I am obsessed with kale. I adore this nutritious, surprisingly affordable, and hearty green! I make kale salads daily and this one is a favorite.
It's a Chick-Fil-A copycat of their kale crunch side. I go to Chick-Fil-A far too often. So much so, they know me and my kids by name.
As you can imagine, it really adds up! So I went home and made my own version side-by-side Chick-Fil-A's. And it tastes SO dang good, just like the original. And my wallet is much happier too. 😁
Key Ingredients
- Kale - More specifically, curly kale. It comes in bunches wrapped with string. Remove the stem and tear up the leaves into small pieces. The stem is tough and chewy and doesn't taste great.
- Almonds - Look for roasted, salted almonds! Trust me on this one. They add more crunch/flavor than slivered or sliced almonds.
- Green cabbage - Slice it into thin shreds, then cut those in thirds. Ideally, you don't want big chunks of cabbage, but thin, little pieces.
- Olive oil - A tiny bit of olive oil softens the kale AND encourages the dressing to stick. It's also the base of the vinaigrette. I buy mine at Costco so I rarely run out!
- Apple juice - For a subtle apple flavor and sweetness. Apple cider also works.
- White wine vinegar - It's slightly sweet and less sharp than apple cider vinegar. It nails the flavor of Chick-Fil-A's dressing IMHO.
- Maple syrup - My favorite way to sweeten a vinaigrette!
- Dijon mustard - Adds a little bit of umami flavor.
Instructions
This kale salad comes together in a snap!
Prep your ingredients first, so all you have to do is assemble and dig in. De-stem and tear the kale (I find this therapeutic), then chop the almonds and the cabbage.
- Massage the kale: I do this every time I make a kale salad. It softens the textured leaves and makes it so the dressing will stick to them.
- Add mix-ins: Add the crunchy almonds and sweet cabbage! Both add texture and great flavor.
- Make vinaigrette: I always use a mini food processor for vinaigrettes. It emulsifies the mixture so well and makes it creamy. An immersion blender also works.
- Toss to combine: Pour the vinaigrette on the greens and toss well!
Recipe Tips
- Tear the kale into small pieces. Kale is hearty and textured. It tastes better when it's in small, manageable pieces AND it gets better dressing coverage.
- Only use a tiny bit of olive oil to massage the kale. A quarter teaspoon is all you need! It will soften it without making it greasy or wilted.
- I highly recommend a mini food processor for salad dressing. I use mine for ALL my vinaigrettes. The difference is surprising! You get a much creamier end result with a food processor.
Storage
Let's be real, salads are best enjoyed fresh! That being said, kale salads are the only ones I will store. The hearty leaves will last in the fridge for up to a day without getting too soft/wilted.
- Transfer any leftover salad to an airtight container and refrigerate for up to a day.
- Or make the salad ahead of time, but keep the vinaigrette separate. Re-whisk the vinaigrette if it's separated, then toss to combine.
Variations
This salad acts as a great base for more toppings!
- Add protein: Add sliced chicken, steak, cooked quinoa, or salmon to make this a meal.
- Fruit: Strawberries, diced oranges, grapes, diced peaches, apples or blueberries.
- Cheese: Add feta or goat cheese.
- Veggies: Red onion, shredded brussels sprouts, roasted sweet potatoes, or fresh herbs like basil.
More Salad Recipes:
- Sweet Potato Kale Salad with Basil Honey Vinaigrette
- Strawberry Cucumber Salad
- Pear and Arugula Salad
Kale Crunch Salad Copycat Recipe
Equipment
- Large Bowl
Ingredients
- 5 cups destemmed kale, torn into pieces loosely packed
- ¼ teaspoon olive oil
- ¼ cup roasted, salted almonds
- 1½ cups shredded cabbage, chopped
For the maple viniagrette:
- ¼ cup olive oil
- 2 tablespoons apple juice
- 3 tablespoons white wine vinegar
- 2 tablespoons maple syrup
- ½ teaspoon Dijon mustard
- pinch of kosher salt
Instructions
- In a large salad bowl, add the torn kale. It should be torn into small pieces without the hard stems.
- Add ¼ teaspoon of olive oil to the kale and gently use clean hands to massage the oil into the kale leaves.
- Add the shredded cabbage and chopped almonds to the kale and stir to combine.
- In a mini food processor, combine the olive oil, apple juice, white wine vinegar, maple syrup, Dijon mustard, and kosher salt. Blend until creamy and emulsified.
- Pour the dressing over the kale and toss until evenly coated. Serve immediately.
Leave a Reply