I recreated the Chick Fil A Kale Salad Recipe with curly kale, cabbage and roasted almonds and a light apple dijon dressing, and I’m sharing a vegan, plant-based, oil-free take that’s quick and versatile.

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I can’t stop tossing this Kale Crunch Salad Chick in my kitchen, it’s crunchy and light and somehow way more interesting than it sounds. I riffed on the Chick Fil A Kale Salad idea and ended up with a bright version that makes you wonder where the big flavor comes from.

With lots of curly kale and toasted roasted sliced almonds for that satisfying snap, every bite feels like a little surprise. People ask if it’s the Copycat Kale Salad Chickfila everyone talks about, and I just smile, because the truth is there’s a tiny trick that sets it apart.

Ingredients

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Curly kale gives heaps of fiber, vitamin K, earthy bitterness and sturdy chew
Shredded green cabbage adds crisp texture, vitamin C and mild peppery notes
Red cabbage brings color, antioxidants, slightly sweeter crunch and extra fiber
Sweet apple bits give juicy sweetness, natural sugars and bright tart pop
Roasted almonds add crunch, healthy fats, protein and nutty, toasty depth
Dried cherries add chewy sweet tart hits and pockets of sugar
Apple cider vinegar and Dijon make tangy backbone, maple adds sweetness
Minced shallot gives gentle oniony zip and savory balance, optional but nice

Ingredient Quantities

6 cups packed curly kale (about 6 oz)

1 cup shredded green cabbage

1 cup shredded red cabbage

1 medium apple, any sweet variety (Fuji or Gala work great)

3/4 cup roasted sliced almonds

1/3 cup dried cherries or dried cranberries

3 tablespoons apple cider vinegar

2 tablespoons Dijon mustard

2 tablespoons pure maple syrup

1/4 cup unsweetened applesauce

2 to 4 tablespoons water

1/4 teaspoon fine sea salt

1/8 teaspoon ground black pepper

1 small shallot, finely minced (optional)

How to Make this

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1. Remove the tough ribs from 6 cups packed curly kale, chop into bite sized pieces, rinse and spin or pat dry.

2. Sprinkle 1/4 teaspoon fine sea salt over the kale and massage with your hands for 1 to 2 minutes until it softens and darkens a bit, it helps a lot.

3. Shred 1 cup green cabbage and 1 cup red cabbage and add them to a large bowl with the kale.

4. Core and thinly slice 1 medium sweet apple (Fuji or Gala), toss into the bowl.

5. Add 3/4 cup roasted sliced almonds and 1/3 cup dried cherries or cranberries to the bowl.

6. Make the dressing in a jar or small bowl: combine 3 tablespoons apple cider vinegar, 2 tablespoons Dijon mustard, 2 tablespoons pure maple syrup, 1/4 cup unsweetened applesauce, 1/8 teaspoon ground black pepper and 1 small finely minced shallot if using. Stir or shake, then add 2 to 4 tablespoons water to reach a pourable consistency.

7. Pour the dressing over the salad and toss thoroughly so everything is coated, taste and adjust pepper or a touch more maple if you want it sweeter.

8. Let the salad rest 5 to 10 minutes so the kale softens and flavors meld, toss once more and serve.

Equipment Needed

1. Chef’s knife, sharp is best
2. Cutting board, sturdy
3. Salad spinner or clean kitchen towels for drying kale
4. Large mixing bowl big enough to toss everything
5. Box grater or food processor with shredding disc for the cabbage
6. Measuring cups and spoons
7. Small jar with lid or small bowl and whisk or fork to mix the dressing
8. Salad tongs or two large spoons to toss and serve

FAQ

Q: How do I stop the kale from being too tough or bitter? A: Strip the thick stems, chop the leaves, then massage them with a little of the dressing or a pinch of salt for 1 to 2 minutes until the leaves soften and darken, or let them sit dressed for 10 to 15 minutes. That makes the texture way nicer and mellows the bitterness.

Q: Can I make this ahead of time? A: Yes, prep the dressing and keep it in the fridge 4 to 5 days, shred the cabbage and slice the apple right before serving, and store almonds and dried cherries separately. Toss everything together just before you eat, otherwise the almonds get soggy and the apple browns.

Q: Any quick swaps if I dont have almonds or dried cherries? A: Use chopped pecans, walnuts, or sunflower seeds instead of almonds, and swap dried apricots or raisins for the cherries. For a nut free option, try roasted chickpeas for crunch.

Q: How do I fix the dressing if it is too thick or too sharp? A: Add 1 to 2 tablespoons water at a time to thin it, and if it tastes too tart add a little more maple syrup. A blender or jar with a tight lid will make it smoother if you like a creamier coat.

Q: What apples work best and how do I stop them from browning? A: Sweet crisp apples like Fuji or Gala are perfect, but Granny Smith works if you like a tangier bite. Toss sliced apple in a splash of lemon juice or a tablespoon of the dressing to slow browning.

Q: Is this salad vegan and gluten free? A: Yes it is naturally vegan and generally gluten free, but check the Dijon mustard label if you need strict gluten free, some brands may have additives.

Kale Crunch Salad Chick Recipe Substitutions and Variations

Kale: you can swap with baby spinach, lacinato (dinosaur) kale, or thinly sliced collard greens — toss spinach just before serving since it wilts faster
Apple: try pear, Asian pear, or a firm peach for similar sweetness and texture
Roasted sliced almonds: sub toasted walnuts, pecans, or pumpkin seeds if you need a nut free option; all give good crunch
Dijon mustard: use whole grain or yellow mustard for a milder tang, or stir 1 tbsp Greek yogurt with 1 tsp mustard for a creamier dressing

Pro Tips

1. Massage the kale longer if you can, like 3 to 5 minutes, or use the heel of your hand to really break it down. It makes the leaves softer and less bitter, and lets the dressing stick better, but dont go overboard or it turns mushy.

2. Keep the greens and apples super dry before dressing, sweat them less and dry them more. If the salad is wet the dressing gets diluted and everything goes limp, so spin or pat until almost bone dry.

3. Refresh the almonds by warming them in a dry pan for 2 to 3 minutes right before serving, they smell way better and crunch more. If you want smaller bites chop half of them so you get nutty bits in every forkful.

4. Stop apple browning the easy way: toss the slices with a teaspoon of lemon juice or a splash of the dressing right after cutting. That keeps them pretty and crisp, and yes it actually tastes fine with the flavors already in the bowl.

5. Make it ahead but smartly. The kale gets better after sitting about an hour but the apples and nuts can lose their snap, so either add them right before serving or store components separately and toss at the last minute.

Kale Crunch Salad Chick Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

Servings

servings

Calories

251

kcal

Equipment: 1. Chef’s knife, sharp is best
2. Cutting board, sturdy
3. Salad spinner or clean kitchen towels for drying kale
4. Large mixing bowl big enough to toss everything
5. Box grater or food processor with shredding disc for the cabbage
6. Measuring cups and spoons
7. Small jar with lid or small bowl and whisk or fork to mix the dressing
8. Salad tongs or two large spoons to toss and serve

Ingredients

6 cups packed curly kale (about 6 oz)
1 cup shredded green cabbage
1 cup shredded red cabbage
1 medium apple, any sweet variety (Fuji or Gala work great)
3/4 cup roasted sliced almonds
1/3 cup dried cherries or dried cranberries
3 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
2 tablespoons pure maple syrup
1/4 cup unsweetened applesauce
2 to 4 tablespoons water
1/4 teaspoon fine sea salt
1/8 teaspoon ground black pepper
1 small shallot, finely minced (optional)

Directions

Remove the tough ribs from 6 cups packed curly kale, chop into bite sized pieces, rinse and spin or pat dry.
Sprinkle 1/4 teaspoon fine sea salt over the kale and massage with your hands for 1 to 2 minutes until it softens and darkens a bit, it helps a lot.
Shred 1 cup green cabbage and 1 cup red cabbage and add them to a large bowl with the kale.
Core and thinly slice 1 medium sweet apple (Fuji or Gala), toss into the bowl.
Add 3/4 cup roasted sliced almonds and 1/3 cup dried cherries or cranberries to the bowl.
Make the dressing in a jar or small bowl: combine 3 tablespoons apple cider vinegar, 2 tablespoons Dijon mustard, 2 tablespoons pure maple syrup, 1/4 cup unsweetened applesauce, 1/8 teaspoon ground black pepper and 1 small finely minced shallot if using. Stir or shake, then add 2 to 4 tablespoons water to reach a pourable consistency.
Pour the dressing over the salad and toss thoroughly so everything is coated, taste and adjust pepper or a touch more maple if you want it sweeter.
Let the salad rest 5 to 10 minutes so the kale softens and flavors meld, toss once more and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.