Description
This Kale Crunch Salad is an easy copycat recipe of the best side salad at Chick-Fil-A. It’s a simple kale and cabbage salad topped with an apple dijon vinaigrette that takes only a few minutes to make.
Ingredients
- Roasted Sea Salt Almonds:
- 1 cup whole almonds
- 1/2 tbsp olive oil
- 1/2 tsp sea salt
- Apple Cider & Dijon Mustard Vinaigrette:
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 2 tsp Dijon mustard
- 1/4 tsp garlic powder
- 1/8 tsp pepper
- 1/8 tsp sea salt
- Kale Crunch Salad:
- 3 cups fresh kale, washed and torn into bite sized pieces
- 1 cup green cabbage, shredded
- 1/3 cup roasted salted almonds, chopped
Instructions
- Make the roasted sea salt almonds. Preheat the oven to 350F. In a small bowl, combine the olive oil, almonds and sea salt together. Line a baking sheet with parchment paper or coat it with a small amount of non stick spray. Spread the almonds evenly in a single layer on the baking sheet. Bake for 10 to 12 minutes, tossing halfway through. Once the almonds are golden and fragrant, they are finished. Watch them closely so they don’t burn. Let them cool before chopping them into large chunks.
- Make the apple cider dijon vinaigrette. Add the olive oil, apple cider vinegar, maple syrup, Dijon mustard, garlic powder, pepper and sea salt to a mason jar. Shake well for 20 seconds until the ingredients are emulsified and the dressing is creamy.
- Massage the kale. If you are using fresh kale, you will need to massage it. Skip this step if you are using pre-packaged baby kale. In a large bowl, add the washed and chopped kale, along with a drizzle of olive oil. Massage the kale with your hands for 1 to 2 minutes until it is soft and turns a vibrant green color.
- Make the Kale Crunch Salad. Add the kale, green cabbage and roasted chopped almonds to a large salad bowl. Pour the apple cider dijon vinaigrette over the salad and toss to combine before serving.
Notes
- Storing extra roasted sea salted almonds. This recipe makes extra roasted almonds. You can store roasted almonds in an air tight container at room temperature for up to 1 to 2 months.
- Storing extra Apple Cider Vinaigrette: If you don’t like a lot of dressing on your salads, you may be left with extra dressing. Store leftovers in an airtight container in the fridge for up to a week. For extra tips, see the full Chick-Fil-A Apple Cider And Dijon Vinaigrette recipe.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad Recipes
- Method: Mixed
- Cuisine: American