I recreated the Chick Fil A Kale Salad Recipe with curly kale, cabbage, roasted almonds and a light apple Dijon dressing, offering a fast, vegan, plant-based, oil-free side that comes together in minutes.

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I’ve been chasing the perfect Copycat Chik Fil A Kale Salad for months, testing textures and dressings until i landed on a version that’s crunchy, light and a little wild. It starts with big ribbons of curly kale massaged just enough to soften, then tossed with roasted sliced almonds for that nutty snap you didn’t know you needed.

The Kale Salad Dressing I settled on is bright without being fussy, and somehow makes this feel like a fast food secret turned into something fresh. It’s fast to throw together, strange in a good way, and already my go to side when i want something different.

Ingredients

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Curly kale: leafy powerhouse high in fiber and vitamin K, slightly bitter, chews well.
Green apple: tart crisp sweetness adds crunch and bright acidic balance to salad.
Green cabbage: crunchy low calorie fiber, mild flavor that bulk up salads nicely.
Red cabbage: antioxidant rich, adds color and subtle sweetness to the mix.
Roasted almonds: provide healthy fats and protein for a satisfying crunch.
Dried cherries: tart sweet bite, concentrated natural sugars, a chewy contrast.
Apple cider vinegar: tangy acidity helps lift flavors and tenderize the greens.
Dijon mustard: sharp savory note that thickens the dressing and adds depth.
Maple syrup: natural sweetener balances vinegar, adds warmth without refined sugar.

Ingredient Quantities

6 cups curly kale, stems removed and thinly sliced (about 1 medium bunch)

1 1/2 cups shredded green cabbage

1 cup shredded red cabbage

1 large Granny Smith apple, cored and thinly sliced (about 1 1/2 cups)

1/2 cup roasted sliced almonds, lightly toasted

1/4 cup dried tart cherries or dried cranberries

1/4 cup unsweetened apple cider vinegar

2 tablespoons Dijon mustard

2 tablespoons pure maple syrup (or agave)

3 tablespoons water, plus more to thin if needed

1 teaspoon lemon juice (optional but brightens the dressing)

1/4 teaspoon fine sea salt

1/4 teaspoon freshly ground black pepper

How to Make this

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1. Strip the kale leaves from the stems, stack a few at a time and thinly slice into ribbons until you have about 6 cups, then put in a big bowl.

2. Shred 1 1/2 cups green cabbage and 1 cup red cabbage (a box grater, food processor or sharp knife all work) and add them to the bowl with the kale.

3. Core the Granny Smith apple and thinly slice it (about 1 1/2 cups). If you dont want browning, toss the slices with a little of the dressing later or squeeze a bit of lemon on them.

4. Lightly toast 1/2 cup roasted sliced almonds in a dry skillet over medium heat for 2 to 3 minutes, shaking the pan often until fragrant and slightly golden. Watch close so they dont burn. Set aside to cool.

5. Make the apple Dijon dressing: whisk together 1/4 cup unsweetened apple cider vinegar, 2 tablespoons Dijon mustard, 2 tablespoons pure maple syrup (or agave), 3 tablespoons water, 1 teaspoon lemon juice, 1/4 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper in a jar or bowl until smooth. Add more water, 1 teaspoon at a time, if you want it thinner.

6. Pour about half the dressing over the kale and massage it into the leaves for 1 to 2 minutes until the kale softens and gets a bit darker; this makes it less tough and more salad-like.

7. Add the shredded cabbages, the apple slices, 1/4 cup dried tart cherries or cranberries and the cooled toasted almonds to the massaged kale.

8. Drizzle the remaining dressing over everything and toss well to combine. Taste and adjust salt, pepper or a touch more maple if it needs sweetness.

9. Let the salad sit for 10 minutes at room temp so the flavors mingle, then serve. Leftovers: keep dressing separately up to 5 days and the dressed salad up to 2 days in the fridge, but almonds will soften over time so add extra just before serving if you want max crunch.

Equipment Needed

1. Sharp chef’s knife
2. Cutting board
3. Box grater or food processor (or a sharp knife for shredding)
4. Large mixing bowl
5. Measuring cups and spoons
6. Small jar or bowl plus a whisk or fork for the dressing
7. Dry skillet for toasting the almonds
8. Tongs or wooden spoon/salad servers for massaging and tossing

FAQ

Q: How long will Kale Crunch Salad Chick last in the fridge? A: If you store the dressing separately the salad stays good for 3 to 4 days, once you toss everything together eat it within about a day, kale holds up way better than lettuce so it won’t go limp fast.

Q: Can I make parts of this ahead of time? A: Yes, chop the kale and cabbage, toast the almonds, and keep the apple sliced in a sealed container with a little lemon juice, keep dressing in a jar and combine 10 to 15 minutes before serving so the kale softens a bit.

Q: Do I need to massage the kale? A: You don’t have to but it helps, rub the thinly sliced kale with a pinch of salt or a spoon of dressing for 30 seconds to break down toughness, it makes the salad less chewy and more pleasant to eat.

Q: How do I stop the apple slices from turning brown? A: Toss them right away in the dressing or sprinkle with the 1 teaspoon lemon juice from the recipe, that little acid keeps them bright for hours.

Q: The dressing is too thick or too sharp, what can I do? A: To thin it add a tablespoon or two of water until it reaches the texture you like, to mellow the bite add a bit more maple syrup or a splash more apple cider vinegar if you want brightness.

Q: Any swaps for nuts or to add protein? A: Replace almonds with roasted pumpkin or sunflower seeds for nut free, add cooked chickpeas, grilled chicken, or baked tofu to make it heartier and protein packed.

Kale Crunch Salad Chick Recipe Substitutions and Variations

Kale (curly): try Swiss chard, baby spinach (use about double since spinach wilts), or thinly sliced Brussels sprouts for extra crunch.
Granny Smith apple: swap with a crisp pear (Bosc or Anjou), Fuji or Gala apple if you want sweeter, or julienned jicama for apple-like crunch without the fruitiness.
Roasted sliced almonds: use toasted walnuts, chopped pistachios, pepitas (pumpkin seeds) or sunflower seeds if you need a nut-free option.
Apple cider vinegar: substitute white wine vinegar 1:1, rice vinegar (milder), or lemon juice plus a touch of honey or maple syrup to balance the tartness.

Pro Tips

1) massage the kale with a pinch of salt and a spoonful of the dressing before you add anything else, it really softens the leaves and makes the salad less tough (do it until the leaves darken a bit, not forever).

2) toast the almonds in the oven if you want hands-off even browning — 350°F for 5 to 7 minutes — then cool them completely so they stay crisp in the salad; if you toast in a pan watch them close because they burn fast.

3) stop apple browning by tossing slices in a little lemon juice or quick-dunking them in cold water with a squeeze of lemon, or just slice right before serving if you can, otherwise they look sad.

4) make the dressing a day ahead and chill it, the flavors get better overnight; warm the jar to room temp and thin with a teaspoon of water if it firms up in the fridge.

5) save some almonds and cherries to sprinkle on top just before serving so you keep max crunch and bright texture, also taste for balance at the end — add a tiny bit more maple if it needs sweetness or a pinch more salt if it tastes flat.

Kale Crunch Salad Chick Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

224

kcal

Equipment: 1. Sharp chef’s knife
2. Cutting board
3. Box grater or food processor (or a sharp knife for shredding)
4. Large mixing bowl
5. Measuring cups and spoons
6. Small jar or bowl plus a whisk or fork for the dressing
7. Dry skillet for toasting the almonds
8. Tongs or wooden spoon/salad servers for massaging and tossing

Ingredients

6 cups curly kale, stems removed and thinly sliced (about 1 medium bunch)
1 1/2 cups shredded green cabbage
1 cup shredded red cabbage
1 large Granny Smith apple, cored and thinly sliced (about 1 1/2 cups)
1/2 cup roasted sliced almonds, lightly toasted
1/4 cup dried tart cherries or dried cranberries
1/4 cup unsweetened apple cider vinegar
2 tablespoons Dijon mustard
2 tablespoons pure maple syrup (or agave)
3 tablespoons water, plus more to thin if needed
1 teaspoon lemon juice (optional but brightens the dressing)
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper

Directions

Strip the kale leaves from the stems, stack a few at a time and thinly slice into ribbons until you have about 6 cups, then put in a big bowl.
Shred 1 1/2 cups green cabbage and 1 cup red cabbage (a box grater, food processor or sharp knife all work) and add them to the bowl with the kale.
Core the Granny Smith apple and thinly slice it (about 1 1/2 cups). If you dont want browning, toss the slices with a little of the dressing later or squeeze a bit of lemon on them.
Lightly toast 1/2 cup roasted sliced almonds in a dry skillet over medium heat for 2 to 3 minutes, shaking the pan often until fragrant and slightly golden. Watch close so they dont burn. Set aside to cool.
Make the apple Dijon dressing: whisk together 1/4 cup unsweetened apple cider vinegar, 2 tablespoons Dijon mustard, 2 tablespoons pure maple syrup (or agave), 3 tablespoons water, 1 teaspoon lemon juice, 1/4 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper in a jar or bowl until smooth. Add more water, 1 teaspoon at a time, if you want it thinner.
Pour about half the dressing over the kale and massage it into the leaves for 1 to 2 minutes until the kale softens and gets a bit darker; this makes it less tough and more salad-like.
Add the shredded cabbages, the apple slices, 1/4 cup dried tart cherries or cranberries and the cooled toasted almonds to the massaged kale.
Drizzle the remaining dressing over everything and toss well to combine. Taste and adjust salt, pepper or a touch more maple if it needs sweetness.
Let the salad sit for 10 minutes at room temp so the flavors mingle, then serve. Leftovers: keep dressing separately up to 5 days and the dressed salad up to 2 days in the fridge, but almonds will soften over time so add extra just before serving if you want max crunch.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.