Kale Crunch Salad

Crunchy greens are tossed in an apple cider vinaigrette before being topped with roasted almonds to make this copycat recipe for Chick-fil-A's Kale Crunch Salad.

Prep Time10

Total Time10

Course: Salad, Side Dish

Cuisine: American

Servings:

Author: Mary Younkin

Ingredients

Dressing Ingredients

¼ cup apple cider vinegar
¼ cup olive oil
1½ tablespoons honey or maple syrup
1 tablespoon Dijon mustard
1½ tablespoons yellow onion chopped small
3 tablespoons fresh Italian parsley leaves
½ teaspoon kosher salt adjust to taste
¼ teaspoon freshly ground black pepper
1 teaspoon fresh lemon juice as needed, adjust to taste

Salad Ingredients

6 cups kale ribs removed and chopped small
2 cups green cabbage shredded and chopped
1 large carrot shredded OPTIONAL
½ cup whole roasted almonds chopped small

Instructions

Dressing Instructions

Combine the vinegar, olive oil, honey or maple syrup, mustard, onion and parsley in the blender. Puree for a minute or two until completely smooth. Add the salt and pepper, and pulse to combine.
Taste the dressing and adjust the salt and pepper as desired. Add lemon juice to brighten the dressing, if desired.

Salad Instructions

Place the kale in a large mixing bowl and drizzle with about 3 tablespoons of the dressing. Use your hands to massage the dressing into the kale for a few minutes, to soften it.
Add the cabbage and carrots, if desired, to the bowl and toss well to coat. Scatter almonds over the salad and add additional dressing to taste. Serve immediately or refrigerate for up to 3 days.

Notes

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

Nutrition