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A homemade Chick-fil-A Kale Crunch Salad in a white ceramic bowl, topped with almonds, sunflower seeds, and apple chips, next to a mason jar of dressing on a white kitchen counter.

Easy Chick Fil A Kale Salad Recipe

Recreate Chick-fil-A’s Kale Crunch Salad at home with this perfectly balanced mix of tender kale, crunchy nuts, and sweet-tangy apple cider dressing.
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Course: Salad, Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 5 minutes
Marinating Time: 5 minutes
Total Time: 25 minutes
Servings: 5
Calories: 320kcal
Cost: 8$

Equipment

  • 1 Large mixing bowl (For assembling the salad)
  • 1 Salad spinner (To dry the kale thoroughly)
  • 1 Sharp knife (For chopping kale and cabbage)
  • 1 Cutting board (To prep greens and nuts)
  • 1 Mason jar (For shaking the dressing)
  • 1 Small whisk (To mix the dressing)
  • 1 Baking Sheet (For toasting nuts)
  • 1 Parchment paper (Helps prevent nuts from burning)

Ingredients

  • 2 bunches Curly kale - Stems removed chopped
  • 1 cup Green cabbage - Finely shredded
  • ½ cup Radicchio (Optional) - for color

Crunchy Toppings:

  • ½ cup Roasted almonds - Crushed into small pieces
  • ¼ cup Toasted walnuts - Chopped
  • ¼ cup Sunflower seeds - Unsalted
  • ¼ cup Apple chips - Crushed into small bits

Dressing:

  • 3 tablespoon Apple cider vinegar - Adds tangy flavor
  • 2 tablespoon Dijon mustard - Helps emulsify
  • 1½ tablespoon Maple syrup - For natural sweetness
  • ¼ cup Olive oil - Extra virgin preferred
  • ½ teaspoon Sea salt - Adjust to taste
  • ¼ teaspoon Black pepper - Freshly ground
  • ¼ teaspoon Garlic powder (Optional)

Instructions 

Prepare the Kale

  • Remove stems and chop the kale into bite-sized pieces.
  • Wash thoroughly and spin dry.
  • Massage the kale with a little olive oil for 2-3 minutes until softened.

Toast the Nuts

  • Preheat oven to 350°F (175°C).
  • Spread almonds and walnuts on a baking sheet lined with parchment paper.
  • Toast for 5 minutes until fragrant.
  • Let cool, then crush into small pieces.

Make the Dressing

  • In a mason jar, combine apple cider vinegar, Dijon mustard, maple syrup, olive oil, salt, and pepper.
  • Shake well until fully emulsified.

Assemble the Salad

  • In a large mixing bowl, toss massaged kale, cabbage, and radicchio.
  • Add crushed almonds, walnuts, sunflower seeds, and apple chips.
  • Drizzle with dressing and toss gently.

Serve and Enjoy

  • Serve immediately or let sit for 5 minutes for flavors to meld.
  • Optional: Top with grilled chicken or Parmesan cheese for added protein.

Nutrition

Serving: 200g | Calories: 320kcal (16%) | Carbohydrates: 24g (8%) | Protein: 8g (16%) | Fat: 22g (34%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Sodium: 220mg (10%) | Potassium: 480mg (14%) | Fiber: 5g (21%) | Sugar: 9g (10%) | Vitamin A: 4100IU (82%) | Vitamin C: 45mg (55%) | Calcium: 150mg (15%) | Iron: 2mg (11%)