Kale Crunch Salad (Chick-Fil-A Copycat!)

What is a kale crunch salad?

The traditional Chick-Fil-A Kale Crunch Salad has kale, green cabbage, roasted almonds and an apple cider and dijon mustard vinaigrette.

My version contains kale, green cabbage, honey roasted pecans, feta cheese, apple and an apple cider and dijon mustard vinaigrette. Extra yummy if I do say so myself!

Why this crunchy kale salad recipe works:

This is a unique salad! Kale salads can be boring, but this one has so many delicious flavors and textures.

It's super customizable. If you only have some of the ingredients on hand or you have dietary restrictions, you can easily swap an ingredient out. I will add some suggestions below.

The homemade apple cider and dijon mustard vinaigrette will be your new favorite salad dressing!

Add this salad to your Thanksgiving table! It's the perfect fall kale salad.

Ingredients in the honey roasted pecans:

• chopped raw pecans - You can also use chopped raw almonds or walnuts instead.
• pure honey - If you're vegan, use pure maple syrup.
• salt and pepper

Ingredients in the apple cider and dijon mustard vinaigrette:

• extra virgin olive oil - Good quality extra virgin olive oil is crucial.
• apple cider vinegar
• Dijon mustard - You can use another mustard if you would like, but the flavor will be slightly different.
• pure maple syrup - The small amount of sweetness brings everything together.
• garlic powder - Because a little garlic makes everything better!
• salt and pepper

The rest of the ingredients in the salad:

• chopped curly kale - You can use baby kale.
• shredded green cabbage
• crumbled feta cheese- You can use shaved parmesan cheese or no cheese if vegan.
• large apple cut into strips - Use your favorite variety of apple.

A complete list of ingredients, amounts and instructions is located on the recipe card below.

All about massaging kale:

Massaging kale is a game changer especially if you have a sensitive tummy.

Massaging a bit of the salad dressing into the kale before adding the other ingredients helps to make the leaves more tender, easier to digest and less bitter.

1. Once you clean, de-stem and chop the kale, throw it into a salad bowl and add some dressing.
2. Gently massage the greens with clean hands for about 2-3 minutes.
3. You will feel that the leaves are not as tough after massaging.

If you use baby kale, you do not have to massage it.

• First, preheat the oven to 325 degrees F.
• To make the honey roasted pecans, place the chopped pecans on a sheet pan lined with parchment paper.
• Drizzle the honey over them and sprinkle with salt and pepper.
• Use a spatula to make sure the nuts are completely covered.
• Bake for 8-12 minutes, turning halfway through to keep the nuts from burning.

• Now, it's time to make the salad dressing.
• Place all the ingredients into a small jar.
• Put the lid on and shake until combined. Alternatively, use a fork and whisk the dressing very well.

• Once you clean, de-stem and chop the kale, throw it into a salad bowl and add about 1-1 ½ tablespoons of the dressing.
• Gently massage the greens with clean hands for about 2-3 minutes.
• You will feel that the leaves are not as tough after massaging.

• Add the green cabbage, feta, apple, and nuts to the bowl.
• Pour desired amount of the dressing over the salad, toss and enjoy!

Recipe pro-tips:

• Make sure you shake or whisk the dressing really well.
• Don't forget to remove the stems from the kale leaves!
• Toss the salad well until everything is covered in dressing.

Recipe variations:

• Add some Blackened Chicken or Shredded Chicken to this salad and make it a meal!
• Use pear in place of apple.
• Add some Gluten Free Croutons or cooked quinoa.
• If you can't eat nuts, add some roasted pumpkin seeds to the salad instead.
• I also love shaved parmesan cheese in this salad!
  

Making kale crunch salad ahead of time:

• This crunchy kale salad is best served right away, but you can complete some steps of this recipe in advance to make your life easier.
• Make the roasted nuts and dressing. Leave the honey roasted pecans stored in the freezer. This keeps them perfectly crisp. Keep the dressing stored in the fridge.
• Clean, de-stem and chop the kale. Place it in an airtight container in the fridge. Do not massage it in advance or it will become soggy.
• Separately store the shredded green cabbage topped with feta in another container.
• You cannot cut the apple in advance or it will become brown.
• The day you are enjoying the salad, slice the apple, massage the kale and assemble the salad!

Storage directions:

You can store leftovers in an airtight container in the fridge, but I wouldn't recommend it. The salad will not be crunchy the next day.

Dietary adaptations:

Vegan - Use pure maple syrup for the pecans and remove the feta cheese.

Dairy free - Remove the feta cheese.