Chick-Fil-A Kale Salad (Copycat Recipe!)
This copycat Chick-Fil-A kale salad recipe will quickly become one of your new favorite salads! It is made with a blend of kale and cabbage, and tossed in a homemade apple dijon vinaigrette for the perfect combination of tangy and sweet. If you are looking for healthy options for lunch or dinner, give this simple recipe a try!
Servings: 6 servings
Calories: 288kcal
Ingredients
For The Salad Base
- 1 bunch curly kale
- 3½ oz shredded green cabbage
- ½ cup roasted almonds roughly chopped
For The Dressing
- 4 tsp apple cider vinegar
- 2 tsp lemon juice
- 3 tbsp maple syrup
- 2 tsp Dijon mustard
- ½ cup extra virgin olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Prepare the dressing by adding all ingredients into a glass jar, screw the lid on tightly and shake vigorously to combine. Alternatively, you can whisk all ingredients in a bowl.
- Set dressing aside and prepare the salad by washing and removing the kale leaves from the stems.
- Roughly chop the kale and place in a mixing bowl.
- Next, add the shredded cabbage.
- Drizzle ½ of the salad dressing over top.
- Using clean hands, massage to soften the kale.
- Cover and refrigerate for 30 minutes - 1 hour.
- When ready to serve add the roasted almonds, reserving some to sprinkle on top, and toss to combine. Add more dressing if desired.
- Serve immediately.
Notes
- Thoroughly wash the kale to remove any bugs and dirt.
- Massage the kale for at least 5 minutes to soften the leaves, making it easier and more enjoyable to eat.
- Finely shred the cabbage.
- Resting the salad in the fridge helps to infuse the flavors as well as soften the kale and cabbage.
- Salad can be prepared ahead of time and kept covered in the fridge, without the addition of the dressing, for up to 2 days.
- Salad dressing can be prepared ahead of time and stored in a sealed container in the fridge for up to 4 days. Be sure to remove it from the fridge and stand at room temperature for 2 hours before using.
- Leftover salad can be stored in an airtight container in the fridge for up 24 hours after adding dressing. After this time the salad will become quite limp.
Nutrition
Calories: 288kcal | Carbohydrates: 14g | Protein: 5g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.002g | Sodium: 253mg | Potassium: 388mg | Fiber: 5g | Sugar: 8g