Copycat Chick-fil-A Superfood Salad

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.

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

Questions

Is the superfood salad healthy?

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.

How much does this cost?

This side salad came in a small and large size, but since it is discontinued, you can't order it anymore.

What dressing is already on this salad?

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.

What can I serve with this recipe?

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.

Can I make this recipe ahead?

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.

How can I store this recipe?

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.

How to Make

Gather all the ingredients for the maple vinaigrette: maple syrup, apple cider vinegar, Dijon mustard (spicy brown mustard for vegans), extra virgin olive oil, salt, and black pepper.

In a small bowl, pour the apple cider vinegar on top of the maple syrup.

Add the Djion mustard next.

Whisk the ingredients together.

Slowly pour in the extra virgin olive oil while whisking.

Finish the vinaigrette off with adding salt and black pepper to taste.

This recipe makes just under one cup.  If you're not planning to use right away, transfer to a mason jar, tighten the lid, and place in the fridge.

After the dressing is made, gather the ingredients for the salad: kale, broccoli florets, lemon zest, lemon juice, and the nuts (whole pecans, almonds, and walnuts).

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.

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.

Make sure the ribs are removed from the kale and that it is in bite size pieces.  Pour on the freshly squeezed lemon juice.

With your hands, massage the kale with the lemon juice so each piece is well coated.

Add the blanched broccoli to the kale and mix with your hands.

Add half the lemon zest, reserve some as garnish.

Add the dried cherries.

Pour ¾ cup of the maple vinaigrette on and mix it around.

Cover with plastic wrap and let it rest for 30 minutes to 3 hours.

When ready to serve, add the toasted nuts and garnish with the lemon zest.

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.

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

Craving a Chick-fil-A superfood salad, but found out it's discontinued?  Learn how to make this simple copycat recipe!  It includes the fantastic maple vinaigrette, and boasts healthy ingredients like kale, broccoli, dried cherries, lemon, and roasted nuts.  It's also vegan and gluten free.

5 from 3 votes

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Course: Salad

Cuisine: American

Prep Time: 30 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 40 minutes minutes

Servings: 8 cups

Calories: 246kcal

Author: Brooke & Emma

Ingredients

 

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US ImperialMetric

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

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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

Calories: 246kcal (12%)Carbohydrates: 22g (7%)Protein: 6g (12%)Fat: 17g (26%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 8gMonounsaturated Fat: 5gSodium: 43mg (2%)Potassium: 512mg (15%)Fiber: 3g (13%)Sugar: 10g (11%)Vitamin A: 7517IU (150%)Vitamin C: 124mg (150%)Calcium: 145mg (15%)Iron: 2mg (11%)

Serving sizes and nutritional information are only an estimate and may vary from your results.

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