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Kale Crunch Salad


This Kale Crunch salad is made in 15 minutes with flavorful seasonal ingredients. It’s refined-sugar-free, packed with nutrition, and perfect as a side dish or even as a main dish any day of the week! The healthy recipe is a great time-saver for a busy lifestyle.

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white plate filled with leafy greens, toasted almonds and pomegranate seeds

This Copycat Chick-fil-A Kale salad with a twist is fresh and delicious, festive looking, and makes an excellent presentation when served! Even if you are not a fan of kale, big chance you’ll love this salad.

Ingredients You’ll Need

tabletop with prepared ingredients to make salad with kale: kale, white bowls with dried berries, almonds, dressing

How to Make Kale Crunch Salad

Step 1. Gather the ingredients. Toast the almonds. Heat the skillet over medium-high heat, add almonds and toast by moving them in the skillet or tossing them in the pan for 2-3 minutes. Remove from the skillet to cool. 

cast iron skillet with toasted sliced almonds

Step 2. Prep the kale. Wash, pat dry, remove large stems, using hands torn into small pieces, or chop using the knife. Place in the salad bowl and massage using both hands till leaves are soft. 

large glass bowl with freshly washed kale

Step 3. Make the dressing. Combine dressing ingredients in the mason jar, close with the top, and shake well till blended. Taste and adjust the flavor if needed before adding to the salad.  

mason jar filled with yellow liquid to make salad dressing

Step 4. Combine. Pour the dressing over the kale salad and mix to combine. Add toppings: cranberries, almonds, sprinkle with pomegranate seeds. Serve and enjoy!

white serving plate with colorful salad with kale, pomegranate seeds, sliced almonds

Tips For Success

  • Massage the kale before adding the dressing. This step is essential; you want your kale to be soft in the salad.
  • Always toast the nuts; it adds to the final flavor. You can toast nuts in the oven or on a stovetop using a cast-iron skillet.
  • If you are short on time, save time by purchasing pre-made Vinaigrette dressing.
  • If not serving this salad right away, don’t add crunchy topping and dressing right away. Save in separate containers and add right before serving.

Variations

  • Add more veggies: napa cabbage, broccolini, radicchio, finely diced green cabbage, shaved Brussel sprouts.
  • Make it a complete meal, add some protein: grilled chicken breast or salmon.
  • More crunchy topping ideas: different nuts (walnuts, pecans, pine nuts), sunflower seeds, sprouted pumpkin seeds.
  • Cranberries replacement. Instead of cranberries, you can try this salad with dried cherry, raisins, dried blueberries.

FAQS

What is In The Chick-fil-a Kale Crunch salad?

The kale crunch salad comes loaded with kale, diced green cabbage, and slightly sweet dressing. It comes with toppings of toasted crunchy almonds.

close up photo of the salad with greens, pomegranate seeds, dry berries, sliced nuts

Related Recipes

Did you try this recipe? I love hearing from you! Don’t forget to rate and leave a comment below.

white serving plate with salad with greens, almonds, pomegranate seeds

Kale Crunch Salad

Natalia-Flavorful Home
This kale crunch salad is made in less than 15 minutes. The healthy recipe is a great time-saver for a busy lifestyle. Even if you are not a fan of kale, big chance you'll love this salad.
5 from 1 vote
Prep Time 15 mins
Total Time 15 mins
Course Salad
Cuisine American

Ingredients
  

For The Salad

  • 1/3 cup sliced almonds
  • 6 cup Curly kale stems removed, chopped or torn
  • 1/2 cup pomegranate seeds
  • 1/4 cup dried cranberries
  • grated parmesan cheese, diced apple optional

For The Dressing

  • 1/2 cup extra virgin olive oil
  • 3 tbsp maple syrup
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • salt to taste

Instructions
 

  • Toast the almonds. Heat the skillet over medium-high heat, add almonds and toast by moving them in the skillet or tossing them in the pan for 2-3 minutes. Remove from the skillet to cool. 
  • Prep the kale. Wash, pat dry, remove large stems, using hands torn into small pieces, or chop using the knife. Place in the salad bowl and massage using both hands till leaves are soft. 
  • Make the dressing. Combine dressing ingredients in the mason jar, close with the top, and shake well till blended. Taste and adjust the flavor if needed before adding to the salad. 
  • Combine. Pour the dressing over the kale salad and mix to combine. 
  • Add toppings: cranberries, almonds, sprinkle with pomegranate seeds.

Notes

Massage the kale before adding the dressing. This step is essential; you want your kale to be soft in the salad.
Always toast the nuts; it adds to the final flavor. You can toast nuts in the oven or the cast iron skillet.
If you are short on time, save time by purchasing already made Vinaigrette dressing.
If not serving this salad right away, don’t add crunchy topping and dressing right away. Save in separate containers and add right before serving.

Nutrition

Calories: 493kcalCarbohydrates: 35gProtein: 9gFat: 38gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 26gTrans Fat: 1gSodium: 84mgPotassium: 728mgFiber: 4gSugar: 19gVitamin A: 10043IUVitamin C: 123mgCalcium: 225mgIron: 3mg
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Natalia | Flavorful home
Natalia is a recipe developer, food photographer, and home cook. She started Flavorful Home to document her recipes and share home cooking tips. She loves creating flavorful and nutritious meals while keeping the cooking process simple and joyful!

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