Kale Crunch Salad
This Chick-fil-A Copycat Kale Crunch Salad is a super simple side salad, easy to make, and better than the original! Serve it with grilled or roasted chicken, meat, or fish.
- Total Time21 minutes
- Yield3-4 1x
- DietVegan
Ingredients
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- 1/2 cup sliced almonds
- 1/4 cup extra virgin olive oil
- 2 tbsp dijon mustard
- 1 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 8 cups shredded kale, stems removed
- 2 cups shredded cabbage (I used a coleslaw mix)
Instructions
- Preheat your oven to 350F (175C).
- Spread sliced almonds on a large baking sheet and roast in the preheated oven for 6-8 minutes. Set aside to cool.
- While the almonds are roasting, prepare the dressing. In a jar or a bowl, whisk together the extra virgin olive oil, dijon mustard, maple syrup, apple cider vinegar, sea salt, and black pepper.
- Add shredded kale to a large mixing bowl.
- Add 1-2 tbsp of the dressing and massage the kale using your hands for a minute as if you were kneading dough. This softens the kale.
- Add shredded cabbage and roasted sliced almonds to the bowl. Drizzle with the rest of the dressing and toss to mix well.
- Serve the salad right away or store it in an airtight container in the fridge until ready to eat.
Notes
Storing: Kale keeps really well so this salad is great for meal prep. Store it in an airtight container in the fridge for up to 3-4 days.
- Prep Time: 15 mins
- Cook Time: 6 mins
- Category: Salad
- Method: Oven
- Cuisine: American
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