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bowl of kale crunch salad with two forks
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4.54 from 15 votes

Copycat Chick-fil-A Kale Crunch Salad

Copycat Chick-fil-A kale crunch salad is a simple healthy recipe you can quickly assemble in your kitchen this summer.  Learn how to make the apple Dijon dressing that makes this easy side salad so tasty, plus know about additional add-ins that turn this side dish into a main meal.  This is also vegan and gluten free.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Salad
Cuisine: American
Keyword: apple Dijon dressing, Chik-fil-a, copycat recipe, kale salad, side salad
Servings: 9 cups
Calories: 227kcal
Author: Brooke


Apple Dijon Dressing

  • cup pure maple syrup
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons distilled vinegar
  • 1 tablespoon white wine
  • 1 tablespoon freshly squeezed lemon juice
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ½ cup extra virgin olive oil
  • 1 tablespoon Dijon mustard

Kale Crunch Salad

  • 9 cups chopped kale packed
  • 2 ½ cups green cabbage shredded
  • ½ cup whole almonds
  • 1 tablespoon coconut oil melted
  • ½ teaspoon salt optional

Optional Add-ins

  • 1 Gala apple chopped
  • ¼ cup roasted sunflower seeds
  • 2 ounces Parmesan cheese shards
  • ¼ cup shredded carrots
  • 1 ½ cups Brussels sprouts trimmed, halved and sliced
  • ½ cup of dried cranberries


Apple Dijon Dressing

  • Pour the maple syrup and apple cider vinegar into a
    medium bowl or large mason jar.
  • Add the distilled vinegar, white wine, and the Dijon mustard. Whisk if using a bowl, or shake together if using a mason jar.
  • Next add the freshly squeezed lemon juice, sea salt, and black pepper.  Whisk or shake together.
  • Slowly pour in the olive oil while whisking, or put the lid on the mason jar and shake well.  This recipe makes 1 ¼ cups.

Kale Crunch Salad

  • Preheat the oven to 350 F.  Toss the whole almonds in the coconut oil and salt.  Spread them on a small baking tray and roast for 10-15 minutes.  Allow them to cool before cutting into smaller pieces with a large chef's knife.
  • Remove any ribs from the chopped kale, then add the shredded green cabbage and toss with your hands.
  • Pour on all of the apple Dijon dressing and massage the kale with your hands for roughly 5 minutes.  You will notice the kale softening and turning a darker shade of green.
  • Cover the salad and let it sit for 30 minutes (or up to overnight) in the fridge.  This gives the kale time to soften, and for the cabbage and kale to marinate in the dressing.
  • When ready to serve, add the roasted almonds and toss.  Adjust seasonings, adding a bit more vinegar, lemon juice, salt or pepper if desired.  You should have about 9 cups of salad.

Additional Add-Ins

  • Add the Brussels sprouts, carrots, and dried cranberries after messaging the kale.
  • Add the sunflower seeds and the Parmesan shards just before serving.  You should have about 10 cups of salad.


  • If you want this to be a stand-alone meal, add the additional add-ins suggested in the ingredients list.
  • If you want this to be vegan, replace the Dijon with spicy brown mustard and omit the optional parmesan shards.


Serving: 1cup | Calories: 227kcal | Carbohydrates: 14g | Protein: 4g | Fat: 19g | Cholesterol: 0mg | Sodium: 321.6mg | Fiber: 3g | Sugar: 9g | Vitamin A: 59IU | Vitamin C: 54mg | Calcium: 101mg | Iron: 1mg