Here is a copycat recipe of the yummy Chick-fil-A Kale Crunch side salad. This simple recipe is healthy and delicious, and can be served with almost any main dish. Try it today!

Chopped kale salad topped with slivered almonds in a glass bowl.

When out and about, grabbing a salad at fast food restaurants is a decent option. But, did you know you can easily make your favorites at home using all fresh ingredients? That’s why I made this Copycat Chick-fil A salad for you.

It’s so easy to make your own salad dressings and mix up your own salad whenever you have a taste for it. Plus, you’ll have more control over the quality of the ingredients and you’ll save money too. Eating at restaurants has gotten so expensive anymore!

Contents hide
1 Recipe Benefits
2 Key Ingredients
3 Recipe Steps
4 Recipe Tips & Substitutions
5 Recipe FAQs
6 More Healthy Copycat Recipes You Might Like
7 Don’t Miss These Delicious Salads!
8 Chick-fil-A Kale Salad (Copycat)

Recipe Benefits

  • This superfood salad offers lots of great texture contrasts between the lettuce, green cabbage, almonds, and dressing.
  • This kale crunch salad recipe is very versatile! Want to make it a whole meal? Add slices of grilled chicken breasts or tofu or your favorite toppings based on personal preferences.
  • Because kale is so sturdy, you will be able to enjoy leftovers for a couple days. Everyone loves having a delicious salad ready to go.

Key Ingredients

Ingredients to make CFA Kale Salad in bowls on a white surface.
  • Kale is high in fiber and offers lots of great nutrients. Use curly kale for the best option. You may also like this Creamed Kale and Spinach recipe.
  • Cabbage adds even more crunch! You can use green cabbage, napa cabbage, or red cabbage.
  • Olive oil is a healthy fat that helps break down the kale. I like using extra virgin olive oil as part of the salad dressing.
  • Apple Cider Vinegar (ACV) offers up a health boost when mixed into the dressing.
  • Pure maple syrup and mustard combine to make a flavorful dressing with healthy ingredients.
  • Almonds add the perfect finishing crunchy touch to your salad.
  • Salt and black pepper help add even more flavor.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Recipe Steps

Step One

Combine shredded cabbage and kale in a large mixing bowl.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Chopped kale salad in a bowl with a jar of dressing on the side.

Step Two

In a small bowl or mason jar, combine all dressing ingredients and whisk or shake well to combine.

A small jar of homemade vinaigrette dressing.

Step Three

Pour the maple vinaigrette dressing over the salad and toss. Add almonds and serve immediately. Serve it out of a large bowl or divide it among smaller bowls or plates.

I hope your family agrees that they love this superfood side salad. It’s a great option to serve with almost any main dish recipe. Or, top it with your favorite lean protein to make it a full meal.

A jar of dressing being poured over a kale salad.

Recipe Tips & Substitutions

  • You can cut down the prep time for this salad by buying a bag of shredded fresh kale and measuring out 6 cups. 
  • You can use a food processor fitted with the shredding disk to shred the kale and cabbage. Or, you can use a large chef’s knife to cut the kale and cabbage into thin shreds. I make a similar salad in the food processor for my Ray Peat Carrot Salad recipe.
  • Feel free to make small changes such as using sunflower seeds, sour cherries, baby kale, lemon juice, pumpkin seeds, dijon mustard, or whatever simple ingredients you like.
  • Store any leftover salad in an airtight container in the refrigerator for up to 4 days. 

Recipe FAQs

Can I make this salad in advance?

This salad is great served immediately, but because kale is such a sturdy green it also does well leftover. I recommend serving it fresh at meal time but you will definitely enjoy the leftovers with lunch for the next couple days.

Can I use honey in the dressing?

Chick-fil-A uses maple syrup so that’s what I used. But, you can use honey if you prefer.

A small white bowl of CFA Copycat Kale Salad with almonds.

More Healthy Copycat Recipes You Might Like

Don’t Miss These Delicious Salads!

Baby Romaine Salad Recipe

Microgreens Salad with Lemon Vinaigrette

Easy Carrot Cucumber Salad with Sweet Vinaigrette

Sweet Potato Beet Salad

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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Print
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A forkful of kale salad over a serving bowl.

Chick-fil-A Kale Salad (Copycat)

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5 from 1 review

Print Recipe

Here is a copycat recipe of the yummy Chick-fil-A Kale Crunch side salad. This simple recipe is healthy and delicious, and can be served with almost any main dish. Try it today!

  • Total Time: 20 minutes
  • Yield: 8 servings 1x

Ingredients

Units Scale
  • 6 cups shredded kale (from 1 pound fresh kale or about 5 large stalks)
  • 1 cup shredded green cabbage (from about 1/4 of a medium green cabbage)
  • 1/3 cup olive oil
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon sea salt
  • 1/8 teaspoons ground black pepper
  • 1/4 cup slivered, sliced, or chopped almonds

Instructions

  1. In a large mixing bowl, combine the shredded kale and cabbage.
  2. Then, in a small jar or bowl, combine the olive oil, vinegar, maple syrup, mustard, salt, and pepper. Cover the jar and shake, or use a whisk to combine the dressing together completely. 
  3. Pour the dressing over the salad, and use your hands or tongs to toss the salad and dressing together. 
  4. Top the salad with the sliced almonds and serve immediately. 

Notes

  1. You can cut down the prep time for this salad by buying a bag of shredded kale and measuring out 6 cups. 
  2. You can use a food processor fitted with the shredding disk to shred the kale and cabbage. Or, you can use a large chef’s knife to cut the kale and cabbage into thin shreds. 
  3. Store any leftovers in an airtight container in the refrigerator for up to 4 days. 

Nutrition

  • Serving Size: 1/8 of recipe
  • Calories: 140
  • Sugar: 3.9 g
  • Sodium: 112.7 mg
  • Fat: 12.9 g
  • Saturated Fat: 1.7 g
  • Carbohydrates: 6.1 g
  • Fiber: 1.3 g
  • Protein: 1.6 g
  • Cholesterol: 0 mg

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. She is a top wellness and food blogger with nearly 10 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send Carrie a message through her contact form.