Make my favorite Chick-fil-A’s Kale Crunch Salad at home using this easy copycat recipe. This salad can be ready on your table faster than you can go through the drive-through. This side salad tastes like the one you get at the restaurant, but better because it’s homemade! Made with kale, cabbage, honey-roasted almonds, and a homemade dressing that brings it all together. Make it with me!

My Chick-fil-A Order Always Includes the Kale Crunch

I almost always order a Kale Crunch Salad with an 8-count chicken nugget at Chick-fil-A. The side salad is light, crisp, and, of course, crunchy. It is the perfect balance between kale and cabbage, with almonds on top for additional crunch.

Now, I can make it at home in half the time and make 4x as much. This salad is one of those recipes that gets better as it sits in the fridge, making it perfect for meal prep.

While you’re feeding your kids chicken nuggets for lunch, throw a couple extra in the air fryer for yourself and serve them over top of this kale crunch salad for a meal you can feel great about!

What You’ll Need To Make Kale Crunch Salad

• 5 cups thinly sliced kale
• 1-1/2 cups thinly sliced green cabbage or shredded
• 1/3 cup roughly chopped honey-roasted almonds
• 1/4 cup olive oil
• 2 tablespoons honey, or maple syrup
• 2 teaspoons Dijon-style mustard
• 2 Tablespoons apple cider vinegar
• 1 lemon, juiced
• 1/4 teaspoon salt

How To Prepare Kale Crunch Salad

1. Combine all the dressing ingredients in a wide-mouth mason jar. Seal and shake well to combine.
2. Finely chop the kale. Place the finely chopped kale and cabbage in a large salad bowl. Mix in 1 tablespoon of the prepared dressing, then scrunch the kale firmly with both hands for about 15 seconds to soften it before adding the remaining dressing.
3. Add almonds and toss. Taste, adjust, and enjoy!

Pin it to Pinterest here!

Yield: 4

Kale Crunch Salad

Print

Make Chick-fil-A’s kale crunch salad at home using my copycat recipe.

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• 5 cups thinly sliced kale
• 1-1/2 cups thinly sliced green cabbage or shredded
• 1/3 cup roughly chopped honey roasted almonds
• 1/4 cup olive oil
• 2 tablespoons honey maple syrup
• 2 teaspoons Dijon-style mustard
• 2 Tablespoons apple cider vinegar
• 1 lemon, juiced
• 1/4 teaspoon salt

Instructions

1. Combine all the dressing ingredients in a wide-mouth mason jar. Seal and shake well to combine.
2. Finely chop the kale. Place the finely chopped kale and cabbage in a large salad bowl. Mix in 1 tablespoon of the prepared dressing, then scrunch the kale firmly with both hands for about 15 seconds to soften it before adding the remaining dressing.
3. Add almonds and toss. Taste, adjust, and enjoy!

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 391Total Fat: 26gSaturated Fat: 3gUnsaturated Fat: 23gSodium: 326mgCarbohydrates: 37gFiber: 8gSugar: 20gProtein: 9g