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If you’re a fan of Chick-fil-A’s Kale Crunch Side, you’re going to love this easy homemade copycat recipe. I actually think it tastes even better than the original—and it’s much less expensive.
The last time I stopped at Chick-fil-A, two small Kale Crunch salads cost me over $11. Making a big bowl at home costs about the same and gives you enough for several generous servings.
Made with chopped kale, crisp cabbage, sweet raisins, crunchy almonds, and a simple apple cider-Dijon vinaigrette, this fresh, flavorful salad comes together in about 15 minutes. It’s one of those recipes that’s perfect for meal prep because it actually tastes even better after the kale has had a little time to soften in the dressing.
Whether you’re looking for an easy side dish for grilled chicken, burgers, or fish—or a healthy lunch you can prep ahead for the week—this copycat Chick-fil-A Kale Crunch Salad is one you’ll find yourself making again and again.
Why You’ll Love This Recipe
- Tastes just like (or better than) the Chick-fil-A original
- Much more economical than takeout
- Ready in about 15 minutes
- Great for meal prep
- Packed with fresh flavor and satisfying crunch
- Easy to customize with your favorite protein
Ingredients & Substitutions
- Olive Oil – Forms the base of the vinaigrette. Extra-virgin olive oil gives the best flavor.
- Apple Cider Vinegar – Adds the bright tang that makes this salad so refreshing.
- Dijon Mustard – Helps emulsify the dressing while adding just a hint of sharpness.
- Pure Maple Syrup – Balances the vinegar with a touch of sweetness. Honey works too.
- Salt – Season to taste.
- Curly Kale – Remove the tough stems and chop into bite-size pieces. Pre-chopped kale is a great shortcut.
- Green Cabbage – Adds the signature crunch. Coleslaw mix works perfectly if you want to save a little prep time.
- Raisins – Provide little bursts of sweetness. Dried cranberries or chopped dates are nice alternatives.
- Chopped Almonds – Toasted almonds add wonderful flavor and crunch. It only takes a few minutes and is well worth the extra step.
How to Make Kale Crunch Salad
Step 1: Whisk together the olive oil, apple cider vinegar, Dijon mustard, maple syrup, and salt.
Step 2: Add the chopped kale and massage it with the dressing for a minute or two until it begins to soften.
Step 3: Toss in the cabbage and raisins.
Step 4: Top with the chopped almonds just before serving.
Recipe Tips & Variations
- Toast the almonds for the best flavor.
- Massage the kale well—it makes a huge difference in texture.
- Wait to add the almonds until serving so they stay crunchy.
- Add grilled chicken, shrimp, salmon, hard-boiled eggs, or chickpeas to make it a complete meal.
- Swap raisins for dried cranberries, chopped dates, or cherries.
- Sunflower seeds or pepitas are another delicious crunchy topping.
Make Ahead & Storage
This is one of those rare salads that actually improves after a few hours in the refrigerator.
Store it covered for up to 2 days. If making ahead, keep the almonds separate and stir them in just before serving.
Calories and WeightWatchers Points
According to my calculations, each serving has about 163 calories and 4 WW Points.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
If you’ve made this Simple Kale Crunch Salad, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Kale Crunch Salad (Chick-fil-A Copycat)
Equipment
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon pure maple syrup
- 1/4 teaspoon salt
- 4 cups stems removed and finely chopped packed curly kale
- 1 cup shredded green cabbage
- 3 tablespoons raisins
- 1/4 cup chopped toasted almonds
Instructions
- Gather and prepare all ingredients.
- Prepare the dressing. In a large mixing bowl (affiliate link), whisk together the olive oil, cider vinegar, Dijon mustard, pure maple syrup and salt until combined.
- Add the kale to the dressing and massage until thoroughly coated and begins to wilt. Toss in the cabbage and raisins until combined.
- Sprinkle with almonds before serving.
- Store any leftover kale salad in an airtight container in the refrigerator.
Notes
(Must be logged into WW on a smartphone or tablet.) 5 PointsPlus (Old plan)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: Better Homes & Gardens Cut the Sugar Magazine (affiliate link)
Frequently Asked Questions
Can I make this ahead?
Yes! In fact, I recommend it. The kale softens slightly and the flavors become even better after a few hours.
Do I have to massage the kale?
I do. It only takes a minute or two and makes the kale noticeably more tender and enjoyable.
Can I use bagged coleslaw mix?
Absolutely. It’s one of my favorite shortcuts for this recipe.
How can I turn this into a meal?
Add grilled chicken, rotisserie chicken, shrimp, salmon, tuna, chickpeas, or hard-boiled eggs.
More Crunchy Salads You’ll Love
- Coming together quickly and easily adaptable thanks to all the prepared vegetables available these days, Crunchy Ramen Slaw is the perfect accompaniment to anything off the grill, but can also easily be turned into a satisfying main course with the addition of a little cooked, chicken shrimp, pork or tofu!
- This Apple and Date Kale Salad couldn’t be easier – just thinly sliced kale, chopped dates, apples, slivered almonds, dried cranberries and grated Pecorino cheese tossed in a little olive oil and fresh squeezed lemon juice.
- Packed with all the same flavors you love from a California sushi roll without the hassle of rolling, this California Roll Sushi Rice Salad makes a satisfying and balanced meal.
- Cool, crunchy and delicious, Thai Inspired Chicken Coleslaw has all the same salty, sweet and peanut flavors of your favorite Thai peanut dressing.
