This quick and easy copycat recipe tastes just like the Chick-fil-A kale crunch salad, but made healthier at home in under 10 minutes! Massaged kale and cabbage is dressed with an apple dijon vinaigrette and topped with toasted almonds. It's easy to prep and keeps well in the fridge. This recipe is gluten-free, dairy-free, and vegan.
This Copycat Kale Crunch Salad tastes just like the kale crunch side salad from Chick-fil-A! It's a healthy option to get some veggies in from fast food restaurants. Massaged kale and cabbage are dressed with an apple dijon vinaigrette and topped with toasted almonds. This delicious salad has a yummy tang and crunchy bite with no added sugar.
The best part is, this superfood salad is easily made in under 10 minutes with just a few simple ingredients. Make your life easier by buying pre-chopped kale and a bag of coleslaw instead of chopping a whole cabbage. The dressing can be mixed in advance, in fact the whole salad can be prepped ahead of time, and it also keeps well in the fridge for several hours.
Even if you've never had the Chick-fil-A kale crunch salad, this recipe is just a really good kale salad. There's also lots of room for customizations and additional toppings to make it your own! Keep reading to learn how to make it.
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Why You'll Love This Recipe
- Restaurant copycat. Make your favourite Chick-fil-A salad healthier and cheaper at home. If you've never had it, hey, this is just a great kale salad recipe.
- Allergy-friendly. This recipe is gluten-free, grain-free, dairy-free, and vegan.
- Easy to prep ahead or save for later. The components, or even the dressed salad, will keep well in the fridge for several hours before or after eating. Kale doesn't get as soggy as regular lettuce.
- Many custom options. Add more veggies, protein, different lettuce—you name it, there are many options to make this salad your own.
Ingredient Notes
Here are the main ingredients you'll need to make this copycat Chick-fil-A kale salad:
- Almonds: Whole, sliced, or slivered. If using whole, I like to give them a rough chop after toasting.
- Olive oil: Healthy fats are used to toast the almonds, massage the kale, and make the dressing. I recommend extra virgin olive oil.
- Salt: Adds flavour to the vinaigrette and a little bit of salt is massaged into the kale to soften it.
- Chopped kale: Make your life easier by buying pre-chopped and stemmed kale. I use curly kale. Ensure you massage it with a tiny bit of oil and salt before dressing! This softens the leaves and makes a softer, less bitter salad.
- Green cabbage: Or a bag of coleslaw mix if you don't feel like chopping! You could use napa cabbage too.
- Apple cider vinegar: Adds tang to the dressing. If you don't have it, use any other vinegar like white wine vinegar, red wine vinegar, white vinegar, or even lemon juice.
- Pure maple syrup: Or honey—the dressing just needs a little sweetness.
- Dijon mustard: Emulsifies the vinaigrette and gives a delicious flavour.
Substitutions
Change up this salad recipe depending on your taste! Here are some suggestions:
- Change up the nuts to toasted pecans or walnuts, or even pumpkin seeds.
- More veggies such as red onion, cucumber, tomatoes, etc.
- Add sweetness with some raisins or dried cranberries.
- Add protein like grilled chicken breasts, salmon, tofu, or steak.
- Fresh herbs like parsley, mint, or cilantro.
- Customize the vinaigrette with your favourite seasonings like garlic powder, onion powder, thyme, oregano, etc.
Step-by-Step Instructions
Be sure to read the recipe card below for the full ingredient list and instructions for how to make this kale crunch salad.
(1) Add the almonds, 1 teaspoon olive oil, and ¼ teaspoon salt to a cold pan. Turn the heat to medium and allow the almonds to toast for 3-5 minutes, stirring occasionally. Keep an eye on them so they don't burn.
Once they smell toasty and look golden, remove from the heat and toss with a little extra salt. Set aside to cool.
(2) Wash, de-stem, and chop the kale. Add to a large bowl and drizzle with 1 teaspoon olive oil and a pinch of salt. Use your hands to massage the kale for 1-2 minutes then set aside.
Wash and chop the cabbage, then add to the bowl.
(3) Add all of the dijon mustard vinaigrette ingredients to a small mason jar or airtight container. Close and give it a good shake until combined.
(4) & (5) Pour onto the kale and cabbage and toss to coat.
(6) If using whole almonds, place them on a large cutting board and roughly chop. Sprinkle on top of the salad.
Serve immediately or cover the bowl and keep in the fridge for up to 4 hours before enjoying.
What to Serve with Kale Crunch Salad
Enjoy this kale crunch salad on it's own as a hearty lunch main dish, or enjoy as a side salad with some of these delicious gluten-free dishes:
- Gluten-free fried chicken sandwiches (like a real Chick-fil-A combo!)
- Gluten-free Detroit style pizza
- Gluten-free chicken piccata
- Greek chicken meatballs
- Enjoy a homemade soup and salad combo with this gluten-free minestrone soup.
- Gluten-free focaccia bread
- Gluten-free garlic bread
- Air fried potato wedges
Make Ahead & Storage
Make ahead: Prep the almonds, lettuce, and salad dressing separately earlier in the day. Keep in the fridge and combine just before serving.
Storage: Leftover salad will keep surprisingly well. It will stay nice and crisp for a few hours in the fridge, and could even be consumed the next day.
Expert Tips
Here are some of my top tips and tricks for successful kale salad:
- Watch the toasted almonds. They cook quicker than you think. Allow to cool slightly before chopping and topping on the salad.
- Massage the kale! To remove the tough, bitter taste, kale must be massaged with a teaspoon of olive oil and a pinch of salt before dressing. Using your hands to gently massage the kale for 1-2 minutes will improve the texture greatly.
- Prep in advance. The dressed salad will keep well in the fridge for several hours both before and after serving. A salad that's good for leftovers!
- Make it your own! Add other toppings you have like veggies, herbs, or protein.
Frequently Asked Questions
Start by thoroughly washing and drying the kale. Remove the large thick stems, then slice the leaves into thin strips.
Kale has a thick texture and a naturally bitter taste. Massaging it with a little bit of oil and salt helps to tenderize the leaves, making them easier to digest and taste less bitter.
Any vinegar or acid will work in the dressing. Try white vinegar, balsamic vinegar, white or red wine vinegar, or even lemon juice and lemon zest.
This bright kale salad tastes just like the classic superfood side salad from Chick-fil-A. The kale crunch salad recipe is crunchy, tangy, and super nutritious. Made at home in under 10 minutes, you know what's in it and can customize it to your liking. Enjoy and check out more healthy recipes below!
More Gluten-Free Side Dishes:
- Dairy-Free Broccoli Salad
- Gluten-Free Stuffing
- Gluten-Free Cheddar Scones
- Gluten-Free Garlic Bread
- Air Fryer Potato Wedges
- Gluten-Free Focaccia Bread
- Prosciutto Wrapped Asparagus
Related Recipes
Have you made this Chick-fil-A copycat kale salad? I'd very much appreciate it if you leave a 5-star ⭐️⭐️⭐️⭐️⭐️ review below, and tag me on instagram @livglutenfree!
Recipe
Chick-fil-A Kale Crunch Salad Copycat
Ingredients
- ⅓ cup almonds whole, sliced, or slivered
- 1 teaspoon olive oil
- ¼ teaspoon salt
- 5 cups chopped kale de-stemmed
- 1 ½ cups shredded green cabbage or a bag of coleslaw mix
Vinaigrette
- 3 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup or honey
- 2 teaspoon dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Add the almonds, 1 teaspoon olive oil, and ¼ teaspoon salt to a cold pan. Turn the heat to medium and allow the almonds to toast for 3-5 minutes, stirring occasionally. Keep an eye on them so they don't burn. Once they smell toasty and look golden, remove from the heat and toss with a little extra salt. Set aside to cool.
- Wash, de-stem, and chop the kale. Add to a large bowl and drizzle with 1 teaspoon olive oil and a pinch of salt. Use your hands to massage the kale for 1-2 minutes then set aside. Wash and chop the cabbage, then add to the bowl.
- Add all vinaigrette ingredients to a small jar. Close and shake until combined. Pour onto the kale and cabbage and toss to coat.
- If using whole almonds, place them on a large cutting board and roughly chop. Sprinkle on top of the salad. Serve immediately or cover the bowl and keep in the fridge for up to 4 hours before enjoying.
Notes
- For easy prep: Buy a bag of pre-chopped kale and a bag of coleslaw mix instead of chopping the lettuce yourself.
- Delicious additions:
- Change up the nuts to toasted pecans or walnuts.
- Add more veggies such as red onion, cucumber, tomatoes, etc.
- Add sweetness with some raisins or dried cranberries.
- Add protein like grilled chicken, salmon, tofu, or steak.
- Make ahead: Prep the almonds, lettuce, and dressing separately earlier in the day. Keep in the fridge and combine just before serving.
- Storage: Dressed salad will keep surprisingly well. It will stay nice and crisp for a few hours in the fridge, and could even be consumed the next day.
Let us know what you think!