This kale crunch salad is based on Chick-fil-a’s classic kale salad. It’s made with curly kale tossed in a zesty and savory Dijon apple cider vinaigrette with green cabbage, chopped apple and crunchy almonds. It’s made with minimal ingredients and tastes good paired with an iced cold Peach Sweet Tea.
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Kale salads are one of my favorite go-to salads to make. They are hearty, filling and so super simple to put together, and not to mention, it lasts for several days in the fridge. Kale can often be given a bad rap but when prepared right it is king of the green leafy vegetables. The key is to massage the kale for a few minutes with salt or this Dijon apple cider vinaigrette. The oil, salt, and vinegar will help to break down the kale so that it is much softer and enjoyable to eat!
My mom has been hating on kale for the longest time but when she tried this kale crunch salad, she said and I quote “It’s delicious”, so you know it has to be good!
Have more kale to use up?
Check out this Summer Kale Salad or this Kale Pasta with Red Cabbage next!
Recipe Ingredients for Kale Crunch Salad
All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Kale – Green curly kale. I find that a whole bundle of kale tastes better than the pre-cut of kale in a bag, but use whichever you like or have on hand.
Cabbage – Chick fil a used green cabbage but red cabbage would be really good too!
Almonds – I roughly chopped a few raw almonds. You can toast them, use slivered almonds instead, or simply leave them out!
Dijon dressing – Dijon mustard, apple cider vinegar, maple syrup, and olive oil. It’s zesty and tangy with just a hint of sweetness.
Apple (optional) – Since the vinaigrette dressing isn’t that sweet I like to add a Pink Lady or Fuji apple to give the kale salad a bit of sweetness and extra crunch.
How To Make This Kale Crunch Salad:
- Make dressing. Into a small mixing bowl or jar add all the vinaigrette ingredients together. Whisk together or shake the jar until combined. Set aside.
- Prep kale. Rinse and dry kale very well. I like to use a salad spinner for this. Cut into small pieces then add to a large bowl. Pour over dressing then allow it to sit for a few minutes then massage the dressing into the kale.
- Mix mix mix. Add sliced cabbage, nuts, and chopped apple if using. Mix and enjoy!
Tips and Tricks
Add-ins – Dress this salad up even more by adding crumbled feta, grated parmesan cheese, red cabbage or homemade croutons.
Adjust the sweetness – Chick-fil-a’s kale crunch salad is very sweet but this homemade version is more on the savory side. Feel free to add more maple syrup or even honey to your taste.
Make it ahead of time – This kale crunch salad can last for up to 5 days covered and stored in an air tight container. Make a double batch for parties or BBQs.
Allow the dressing to sit first: Make sure to allow the kale to sit with the dressing for 5 minutes before massaging it with the dressing. Not only will this cut down your massaging time but it make the kale more flavorful. It helps to soften the kale and reduce some of its natural bitterness.
Frequently Asked Questions —
This is a kale salad massaged with a sweet and tangy Dijon apple cider maple vinaigrette, tossed with sliced green cabbage and roasted almonds.
Kale is completely fine to eat raw! It is high in fiber and makes your salads even more hearty! You can cook kale as well and it’s just as delicious!
Yes, you can eat the stems raw but I like to remove and discard them because they are pretty tough and hard to eat sometimes.
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Kale Crunch Salad
Equipment
- Large mixing bowl
- Chef knife
- Small bowl or jar to mix the vinaigrette
Ingredients
Dijon Apple Cider Vinaigrette
- ¼ cup extra virgin olive oil
- 1 tablespoon dijon mustard or yellow mustard
- 2 tablespoons apple cider vinegar
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 ½ teaspoon maple syrup or to taste
Kale Salad
- 1 large bunch curly kale about 6 cups, rinsed and roughly chopped
- 1 ½ cups green cabbage roughly chopped
- 1 pink lady apple chopped, optional
- ¼ cup almonds toasted or raw, chopped small
Instructions
- Add all the ingredients of the vinaigrette dressing to a small bowl, whisk to combine. Alternatively you can add everything to a mason jar, top with a lid then shake to combine.
- Add kale to a lage mixing bowl then pour most of the dressing over the kale. Let it sit for 5 minutes, then gently massage the dressing into the kale with clean hands or gloved hands.
- Next to the kale, add the almonds and apple, if using. Stir to combine then serve and enjoy!