Are you craving Chick-fil-A's superfood salad, but then found out they discontinued it? Don't worry--we've got just what you're looking for. This recipe includes the popular maple vinaigrette and all the nutritious ingredients to make your own healthy salad right at home.
If you love healthy salads, don't miss our great recipes for Chick-fil-A side salad and Chick-fil-A lemon kale Caesar!
Ingredients
Chick-fil-A had the superfood salad as a healthy side option in place of waffle fries from 2016 to January 12, 2020. As of January 13, 2020, they have replaced this fun salad with the Kale Crunch side salad. If you were a big fan of this salad, and want to recreate it at home, here are the ingredients.
- Greens: kale
- Vegetables: broccolini (or use small broccoli florets)
- Nuts: whole pecans, almonds, and walnuts
- Dried fruit: cherries
- Citrus: lemon zest and juice (optional)
- Dressing: maple vinaigrette
See recipe card for full information on ingredients and quantities.
Variations
- Can't have nuts? Replace them with roasted sunflower or pepita seeds for some crunch.
- Can't find broccolini? Use broccoli and cut the florets small.
- Need this vegan? Replace the Dijon mustard with spicy brown mustard.
- Want meat? Chick fil-A recommends grilled chicken nuggets. Salmon would also be a good choice.
- Can't find dried cherries? Try dried cranberries, dried blueberries, or goji berries.
- Don't have maple syrup? Swap it out with another sweetener like honey or agave nectar.
- Want to add a healthy fat? Add chunks of avocado.
How to Make Chick-fil-A Superfood Salad
Gather the ingredients for the maple vinaigrette: maple syrup, apple cider vinegar, Dijon mustard, extra virgin olive oil, salt, and black pepper.
- Add the maple syrup, apple cider vinegar, and Djion mustard to a bowl and whisk until combined, then slowly pour in the extra virgin olive oil while whisking. Finish the vinaigrette off with adding salt and black pepper to taste. If you're not planning to use right away, transfer to a mason jar, tighten the lid, and place in the fridge. (image 1)
- Preheat the oven to 350°F and place the nuts on a small baking tray. Toast them for 10 minutes, then allow them to cool. (image 2)
- Rinse the broccoli florets in a colander under cold water. Blanch for 2 minutes in salted water. Drain, then place them in an ice bath to stop the cooking process. (image 3)
- Make sure the ribs are removed from the kale and that it is in bite size pieces. Pour on the freshly squeezed lemon juice and massage the kale with your hands so each piece is well coated. (image 4)
- Add the blanched broccoli, half of the lemon zest, and the dried cherries to the kale and mix well. (image 5)
- Pour in ¾ cup of the maple vinaigrette and mix it around. (image 6)
- Cover with plastic wrap and let it chill for 30 minutes to 3 hours. (image 7)
- When ready to serve, add the toasted nuts and garnish with the lemon zest. Enjoy! (image 8)
Recipe FAQs
For a 2 cup serving size, there are 547 calories and 56g of carbs. It's also very high in vitamin C and A. For more nutritional information, scroll past the recipe card.
This side salad came in a small and large size, but since it is discontinued, you can't order it anymore.
When ordered from the restaurant, they already have the maple vinaigrette mixed into the salad ingredients, so there is no portion control if you want less dressing.
The supergreen salad was meant to be a healthy side, not a main course. To round out your dinner, serve this with grilled chicken nuggets, grilled salmon, and a dinner roll. If you're looking to beef this up, add more toasted nuts, avocado chunks, quinoa, or beans.
You most certainly can. This recipe is perfect for meal prepping. Keep the ingredients separate, and assemble 30 minutes to 3 hours before eating. Make sure to add the toasted nuts just before eating so they keep their crunch. If you keep the ingredients separate, they will keep for up to 4 days in the fridge. Add the dressing and lemon juice 30 minutes to 3 hours before serving.
If you happen to have any leftovers, it's best to separate any leftover nuts and store them separately. Cover any leftovers and refrigerate for up to 24 hours.
Expert Tips
- Toast the nuts in a 350°F oven instead of in a skillet.
- Massage the kale with freshly squeezed lemon juice.
- Blanch the broccoli florets to soften them and for a deeper green color.
- Pour the dressing on 30 minutes to 3 hours before eating for best flavor and texture.
- Add the nuts and the lemon zest just before serving.
Other Chick-fil-A Copycat Recipes You'll Love
Recipe
Copycat Chick-fil-A Superfood Salad
Ingredients
For the Salad
- 8 cups kale, rims removed and torn into bite size pieces
- 4 cups small broccoli florets, 3 small heads
- 1 cup dried cherries
- 12 pecan halves
- 12 whole almonds
- 12 walnut halves
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- ¾ cup maple vinaigrette, see below
For the Maple Vinaigrette
- ⅓ cup pure maple syrup
- ¼ cup apple cider vinegar
- 1 tablespoon Dijon mustard
- ½ cup extra virgin olive oil
- ¼ teaspoon coarse sea salt
- ⅛ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 350 F. On a small baking tray, spread out the ¾ cup of assorted nuts. Toast for 10 minutes, remove from the oven, and allow to cool.
- While the oven is heating up, put a 2-quart saucepan of water on to boil for the broccoli. Blanch the broccoli for 2 minutes, and drain and plunge into an ice water bath to stop the cooking process.
- Make sure to remove all the ribs from the kale and that the pieces are bite size.
- Toss the kale with the lemon juice so it is evenly distribute. The acid in the lemon juice will help break down the toughness and bitterness in the kale.
- Add the blanched broccoli to the kale.
- Add the dried cherries, ¾ cup of the maple vinaigrette and half of the lemon zest. Mix this together with your hands. Cover and refrigerate for 30 minutes to 3 hours.
- When ready to serve, put 2 cups of the kale broccoli mixture on each plate.
- Add the toasted nuts to each plate: 3 of each kind: whole walnuts, almonds and pecans. Then sprinkle on some of the reserved lemon zest.
Notes
- Instead of using a skillet, toast the nuts in a 350F oven.
- Use freshly squeezed lemon juice to massage the kale.
- The broccoli florets will soften and turn deep green when blanched.
- For best flavor and texture, pour the dressing on 30 minutes to 3 hours before serving.
- For the best texture and crunch, add the nuts at the very end.
Nutrition
Serving sizes and nutritional information are only an estimate and may vary from your results.
Alex
The dried cherries are chewy and sweet, and the nuts are crunchy. I can taste the maple in the dressing and the lemon on the greens. Delicious!
Emma
Thanks for your kind comment, Alex!
Beth
The crunchy kale and broccoli with sweet dried cherries and lovely roasted nuts on top. The dressing is sour and complements the kale deliciously.
Emma
Glad you enjoyed it, Beth!
mom29
this looks delicious - thank you for posting this recipe! 💚💜
Emma
Thank you so much! I hope you enjoy the salad!