Chick Fil A Kale Salad Recipe

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5 from 3 votes

Chick Fil A Kale Salad Recipe

This copycat version of the Chick Fil A Kale Salad is simple & delicious!

Prep Time15

Cook Time5

Total Time20

Course: Salad

Cuisine: American

Servings:

Calories: 347kcal

Author: Paige

Cost: $15-$25.00

Equipment

measuring spoons and cups
glass mason jar with lid
baking sheet
parchment paper

Ingredients

2 tablespoons maple syrup
1 tablespoon Dijon mustard
2 tablespoons Apple Cider Vinegar
⅓ cup Extra Virgin Olive Oil
½ teaspoon Kosher Salt
¼ teaspoon Freshly ground pepper
8 cups Kale, washed, dried and chopped, stems removed
2 cups Green Cabbage, thinly sliced
½ cup Sliced almonds
2 tablespoons Sugar
Optional ingredients: Dried cranberries, sliced apples, nuts, sliced shallots.

Instructions

MAKE THE VINAIGRETTE
In a glass jar with a well-fitting lid (like a Ball jam jar) add the maple syrup, dijon mustard, apple cider vinegar, olive oil, salt & pepper. Put the lid on and shake until combined.
FOR THE CANDIED ALMONDS
Prepare a baking sheet by lining it with parchment paper.
In a medium non-stick skillet, add the sugar and the almonds and toss the two together with a wooden or silicone spoon until combined.
Put the heat on medium high and let it sit for a minute while the sugar melts. Stir a little, and continue to cook until the sugar has dissolved and the nuts just start to turn brown on the outside edges. At this point, remove the skillet from the heat, and continue to stir ...the nuts will still cook and brown after you remove the pan from the heat.
Immediately pour the nut/sugar mixture on the parchment-lined baking sheet, spreading it out a little with your spoon. Let it sit for 10 minutes or so while it sets up into a brittle.
FOR THE SALAD
Wash and dry the kale with a clean kitchen cloth or paper towel and remove the leaves from the stems. Roughly chop into 2-3" inch pieces and place in a large mixing bowl.
Add a little of the vinaigrette to the bowl with the kale (about a tablespoon) and with clean hands massage the dressing and the kale until all the leaves are covered.
Slice the cabbage thinly and add it to the bowl with the kale.
Break off some of the almond brittle and sprinkle it on the salad and serve.
Optional but highly recommended ingredients to add to this salad:
* One apple, thinly sliced and tossed with fresh lemon juice to keep it from browning.
* ¼ Cup of Dried cranberries.
* ¼ Cup of toasted hazelnuts, almonds or walnuts. (instead of the candied almonds above).
* 2 tablespoons thinly sliced shallots.

Notes

Any leftover vinaigrette can be kept in the refrigerator for up to a week.
If using sliced apples in this recipe, toss with a little fresh lemon juice after slicing to prevent browning.

Nutrition