Kale Crunch Salad Chick Recipe

I created a super fast and easy Chick Fil A Kale Salad Recipe that recreates the crunchy, light blend of curly kale, cabbage and roasted almonds with a light apple dijon dressing, and it’s completely vegan, plant-based and oil-free.

I started making this Kale Crunch Salad Chick because I wanted something crunchy, bright, and not heavy. Big ribbons of curly kale and a scatter of roasted unsalted almonds give every bite a little surprise, like a snack that thinks it’s a salad.

If you’ve tried a Copycat Kale Salad Chickfila you know what I mean, but this one hooked me with a lively Kale Salad Dressing that doesnt try too hard, it just makes you curious. I mess around with textures and little bursts of tart sweetness, and this version kept surprising me so I had to share it.

Ingredients

• Kale adds fiber, vitamins A C K, hearty chew and a slight bitter bite.
• Green cabbage brings vitamin C, low calorie bulk, mild sweet peppery edge.
• Shredded carrots add beta carotene, bright color, subtle sweetness and crisp texture.
• Toasted almonds provide protein, healthy fats, extra crunch and nutty flavor.
• Tart dried cherries give you chewy pops of sweet tartness, nice contrast.
• Unsweetened applesauce adds moisture, natural fruit sweetness without added sugar.
• Apple cider vinegar and mustard brighten with tang, while maple syrup balances sweet.

Ingredient Quantities

• 6 cups curly kale, chopped (about 5 oz)
• 2 cups green cabbage thinly shredded (about 6 oz)
• 1 cup shredded carrots (about 1 large carrot)
• 1/2 cup roasted unsalted almonds, roughly chopped
• 1/3 cup dried tart cherries or dried cranberries
• 1/4 cup unsweetened applesauce
• 3 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 2 tablespoons pure maple syrup
• 1 tablespoon lemon juice
• 3 tablespoons water
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

How to Make this

1. Prep the veg and nuts: strip the tough ribs from 6 cups curly kale and chop it, thinly shred 2 cups green cabbage, shred 1 cup carrots, and roughly chop 1/2 cup roasted unsalted almonds. Measure 1/3 cup dried tart cherries or cranberries and set aside.

2. Make the dressing: in a blender or jar combine 1/4 cup unsweetened applesauce, 3 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 2 tablespoons pure maple syrup, 1 tablespoon lemon juice, 3 tablespoons water, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Blend or whisk until smooth and pourable.

3. Dress and soften the kale: put the chopped kale in a large bowl, pour about 3 to 4 tablespoons of the dressing over it and massage the leaves with your hands for 1 to 2 minutes until they darken and get tender. this makes the kale less bitter and easier to eat.

4. Add the cabbage and carrots to the bowl and toss so they’re mixed with the massaged kale.

5. Pour the remaining dressing over the whole salad and toss well so everything is evenly coated.

6. Stir in the chopped almonds and the dried cherries, toss gently so the nuts stay crunchy and the fruit spreads through.

7. Taste and tweak: if it needs a little more brightness add a squeeze of lemon, or a tiny pinch more salt. go easy, the almonds and cherries add a lot of flavor already.

8. Let it rest for about 10 minutes in the fridge if you can so the flavors meld and the kale softens just a bit more, then serve chilled or at room temperature.

9. Leftovers: store in an airtight container for up to 3 days. if you want extra crunch keep any extra dressing separate and add right before serving.

Equipment Needed

1. Large cutting board, for stripping stems and chopping the kale and almonds
2. Sharp chef’s knife, you’ll use it for the kale, cabbage and carrots
3. Box grater or mandoline, to shred carrots and thinly slice the cabbage (either works)
4. Large mixing bowl, to massage the kale and toss the whole salad
5. Small blender or mason jar plus whisk, for making the dressing smooth and pourable
6. Measuring cups and spoons, for the applesauce, vinegar, maple, salt etc
7. Salad tongs or clean hands (gloves optional), to toss and massage without crushing the almonds
8. Rubber spatula or spoon, to scrape out the dressing and fold in cherries and nuts
9. Airtight container, for storing leftovers up to a few days

FAQ

Kale Crunch Salad Chick Recipe Substitutions and Variations

• Kale (6 cups): swap for baby spinach (about 6 cups) or Lacinato (Tuscan) kale, 1:1. Spinach wilts quicker so toss right before serving, Lacinato is a bit sweeter and chewier.
• Roasted unsalted almonds (1/2 cup): use toasted pepitas or sunflower seeds (same volume) for similar crunch, or chopped walnuts/pistachios for a richer, oilier bite; sunflower seeds are great if you need nut free.
• Unsweetened applesauce (1/4 cup): replace with plain Greek yogurt (1/4 cup) for tangy creaminess, or mashed ripe pear (1/4 cup) to keep it fruit-forward; for vegan swap use silken tofu blended till smooth, same amount.
• Pure maple syrup (2 tbsp): substitute honey (2 tbsp) if not vegan, agave nectar (2 tbsp) for milder sweetness, or dissolve 1 1/2 tbsp brown sugar in 2 tbsp warm water; taste and adjust cause honey can be sweeter.

Pro Tips

– Massage the kale with a little extra salt and 1 tablespoon olive oil or a splash of the dressing for 3 to 4 minutes, not just 1 to 2. It makes the leaves way more tender and less bitter, and the oil helps the dressing cling better.

– If the dressing seems too thick or gummy from the applesauce, thin it with another tablespoon or two of water or a little apple juice. If it feels flat add a tiny pinch more salt or a splash more lemon so the cherries and almonds pop.

– Keep the almonds super crunchy by toasting them lightly in a dry pan for 2 to 3 minutes until fragrant, then chop big so they stay crunchy. Or toss half in before serving so you always have fresh crunch.

– Let the salad sit at least 30 minutes in the fridge if you can, even up to a few hours. Flavors calm and meld. If you need to store longer keep extra dressing separate and give the salad a quick toss or little re-massage before serving.