Craving Chick fil A's Kale Crunch Salad?

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With a mouthwateringly tangy, not-too-sweet, dressing, this copycat recipe for Chick-fil-A’s Kale Crunch Salad is almost ridiculously simple. Every flavor melds together beautifully and it will keep in the fridge for several days without wilting, making it a great make-ahead lunch option too.

When a friend first recommended that I try Chick-fil-A’s kale salad, I’ll be honest, and admit I didn’t race to try it. I’ve tried a few kale salads and they rarely wow me. (The exception to that kale salad aversion is our beloved Sweet Kale Salad. I still make that one often!)

But, I’m very happy to tell you that with this kale salad? Crunchy greens are tossed in an apple cider vinaigrette and topped with roasted almonds to deliver an abundance of flavor and crunch.

Kale Crunch Salad

I knew I needed a recipe for this salad asap, so that I could make it whenever I was craving it. And we just don’t eat out all that often, so it was time to figure out how to make this dish at home.

This is a terrific make-ahead option for lunches because the crunchy greens don’t tend to wilt or change much after resting overnight, or even for a day or two, in the fridge.

If you aren’t a huge fan of kale, this works beautifully with more cabbage and less kale (I usually add extra cabbage for the crunch it provides). I like a lot of texture in my salads, just like in this Cabbage Crunch Salad and the cabbage and the almonds do a great job of delivering that.

Ingredients and Substitutions

The Greens – Kale and green cabbage offer a refreshing crunch.

Carrot – It’s optional, but I typically add a bit of carrot as well, both for contrasting colors and a bit of sweetness.

Almonds – Roasted almonds provide crunchiness and rich, salty flavor.

Apple Cider Vinegar – You’ll want to use apple cider vinegar. It’s tart, light, and an overall great ingredient for building flavorful dressings.

Olive Oil – To avoid overpowering the other flavors here, I use light flavor olive oil.

Honey – Honey adds some gentle sweetness. I’ve been known to substitute maple syrup in a pinch; either will work well here.

Mustard – Dijon mustard is my go-to ingredient for a mild, tangy kick.

Onion – I prefer yellow onion, for its milder, sweeter flavor.

Parsley – Chopping some parsley is a great way to add freshness to a salad and a salad dressing as well.

Lemon Juice – I use fresh lemons any time I need lemon juice when cooking or baking. The difference in noticeable. Store-bought lemon juice can often taste more acidic and lack the brightness of fresh lemons.

Salt & Pepper – The salt is always kosher and the pepper is freshly ground in my kitchen. The two are a classic pair for enhancing savory flavors.

Notes on Equipment

Cutting Board
Chef’s Knife
Mixing Bowl
Tongs
Blender – This blender, my friends, is THE blender. I’ve tried what feels like them all. The fancy ones. The cheap ones. I’ve come full circle. This basic blender is the same style that my grandma used, with an all glass pitcher, metal blades, and just two speeds. I couldn’t be happier.

How to Make Kale Crunch Salad

Washing the Vegetables: To start, you’ll want to wash the cabbage and kale. Pat the leaves dry with a clean cloth or paper towel afterward.

Chopping the Vegetables: As you’re chopping the kale, remove the stems and set them aside. While they can be used in other recipes, they’ll be too tough to eat raw in this salad. Then, chop the leaves into small, bite-sized pieces. Chop the cabbage. Shred the carrot. Chop the onion. Set the vegetables aside until needed.

Chopping the Almonds: Then I’ll place the whole roasted almonds on the cutting board and roughly chop them into smaller pieces.

Combining the Dressing Ingredients: Now I’ll make the dressing by adding the vinegar, olive oil, honey, mustard, onion, and parsley to a blender.

Pureeing: You’ll want to blend for just a minute or so, until the dressing is completely smooth.

Adding Salt & Pepper: I’ll add the salt and pepper and pulse to combine.

pouring dressing over kale in metal bowl

Tasting: Taste the dressing and adjust the salt and pepper to taste. If desired, you’ll also want to add just a tiny bit of lemon juice at this stage.

Dressing the Kale: I place the kale in a large mixing bowl and drizzle with about 3 tablespoons of the dressing. Usually I find it easiest to just use my washed hands to massage the dressing into the kale for a few minutes, to soften it.

Adding Salad Ingredients: After dressing the kale, you’ll want to add the cabbage and carrot to the bowl. Toss with tongs or with your hands to thoroughly coat.

Topping: Finally, scatter the almonds over the salad and add additional dressing to taste.

Serving: I either serve immediately or store this salad in the refrigerator until ready.

Expert Tip

When you’re looking for kale at the grocery store, you’ll want to look for crisp, firm leaves with deep green colors. Avoid yellow and/or gray leaves, especially if they’re wilted. That tends to be a sign the kale is about to spoil. Similarly, cabbage should have a bright color, and for its size it should feel compact and heavy, with no loose leaves or soft spots.

Chopping the Kale – After removing the ribs from the kale leaves, you’ll want to ensure that the kale and cabbage are chopped into uniform, bite-sized pieces. I usually aim for pieces ½”-thick or smaller.

Massaging the Kale – While it might seem like a silly or needless step, massaging the dressing into the kale is one of the most important stages of making this salad. By spending 2-4 minutes rubbing the dressing into the leaves, they’ll begin to break down slightly and lose some of their natural bitterness, which will result in a more crunchy and well-balanced bite.

Embrace the Herbs – Fresh parsley in a salad dressing may sound a bit unusual, but trust me here, that handful of herbs adds a bright freshness to this dressing that can not be achieved any other way.

Serving Suggestions

This kale crunch salad pairs really well with BBQ Chicken Skewers and Steak Kabobs for a grilling night with minimal fuss. Or you could do a super fun Chick fil A themed night with these Homemade {Baked} Chick-fil-A Sandwiches and some Chick fil A Coleslaw!

Make Ahead & Storage

Make Ahead: Yes, this salad can be made in advance! After that time, the vegetables will start to lose their crunch.

How to Store: I usually store this salad in an airtight container in the refrigerator. It will keep in the refrigerator for up to three days.

More Crunchy Salad Recipes

Frequently Asked Questions

Can I use unsalted almonds?

For this salad, you’ll want to use whole almonds that are both roasted and salted. If you happen to have unsalted roasted almonds on hand, you’ll likely need to sprinkle a bit of salt on the salad to add that balance.

What should I do if my dressing starts to separate while I’m making the salad?

Having the dressing separate is common for oil-based dressings, especially if it’s been sitting for a while. Just give it a shake or stir before pouring, and you’ll be good to go.

What if I don’t have honey?

The honey can be substituted with maple syrup, or omitted from the dressing. You may want to add another ½ tablespoon or so of mustard, to ensure the right consistency.