There’s something adventurous about turning a fast-food staple into a gourmet-inspired dish. Inspired by Southern roots and Mediterranean flair, this kale salad brings together sweet, tangy, and savory notes like a well-traveled plate of comfort.
The blend of crunchy greens, nutty Parmesan, and apple cider vinaigrette mirrors flavors I once tasted in a small Tuscan café—bold yet balanced. Chef’s tip: massage the kale with a pinch of salt and lemon juice to soften the leaves and awaken their flavor.
Whether you’re meal-prepping or plating it next to roasted chicken and clear soup, this salad feels right at home in any kitchen. It tastes good with Teriyaki Noodles and Mushroom Alfredo—simple, soulful, and endlessly satisfying.
Flavor Bomb Alert!
- The vinaigrette? I doubled the recipe and started using it as a marinade for roasted veggies—it’s that versatile.
- I first recreated this salad after a road trip through Georgia—its freshness reminded me of the crisp greens served at family-owned diners along the way.
- I love how it pairs effortlessly with whatever protein I have on hand—grilled tofu on Mondays, rotisserie chicken on Sundays.
- Swapping almonds for toasted walnuts gave the salad a deeper crunch that my dad, a walnut skeptic, now requests weekly.
- It’s surprisingly become my go-to light dinner when I’m trying to feel less sluggish—bonus: my clothes fit better by week three.
Chick-fil-A Kale Salad Recipe
This refreshing Chick-fil-A-inspired kale salad features tender kale massaged with olive oil and lemon, combined with crisp green cabbage. A sweet and tangy Dijon vinaigrette ties it all together, while roasted almonds add a satisfying crunch. It’s a nourishing, restaurant-style side you’ll crave daily.
Equipment
- Salad spinner or colander
- Paper towels
- Sharp knife
- Cutting board
- Medium-sized bowl
- Large mixing bowl
- Small bowl or mason jar
- Measuring spoons
Ingredients Â
Apple Cider and Dijon Mustard Vinaigrette
- 1 tbsp dijon mustard
- ¼ cup extra virgin olive oil
- 2 tbsp apple cider vinegar
- 2 tsp fresh lemon
- 2 tbsp honey, blue agave or maple syrup
- ¼ tsp salt
Salad
- 1 cup green cabbage shredded
- 4 cups curly kale chopped
- ¼ tsp roasted almonds
InstructionsÂ
- Start by washing and drying the kale thoroughly using paper towels.
- Remove the tough ribs by hand or with a knife, then chop the leaves into bite-sized pieces.
- Place the kale in a medium bowl, drizzle with a teaspoon of olive oil and a small squeeze of lemon juice.
- Massage the kale with your hands for about 2–3 minutes until it softens.
- In a large mixing bowl, combine the massaged kale with shredded green cabbage.
- In a small bowl or mason jar, mix apple cider vinegar, honey, olive oil, a pinch of salt, and black pepper to create the vinaigrette.
- Drizzle in Dijon mustard and stir well.
- Pour the vinaigrette over the salad and toss gently to coat all the greens.
- Finish by sprinkling roasted almonds over the top before serving.
Notes
- Use baby kale for a milder flavor and softer texture if you prefer less bitterness.
- Massaging the kale helps reduce its natural toughness and makes it easier to digest.
- Toasting almonds before adding enhances their flavor and adds an extra crunch.
| Nutrition | Value |
| Calories | 388kcal |
| Carbohydrates | 34g |
| Fibre | 15g |
| Fat | 26g |
| Protein | 12g |
