Copycat CHICK-FIL-A KALE CRUNCH SALAD

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Goat cheese offers a tangy flavor with fewer calories.

dried cranberries

🥗Healthier: fresh cranberries

💰Cheaper: raisins

Fresh cranberries are lower in sugar and raisins are more economical.

sunflower seeds

🥗Healthier: pumpkin seeds

💰Cheaper: peanuts

Pumpkin seeds provide similar crunch with added nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative with a neutral flavor.

Preheat the oven to 350 degrees Fahrenheit.

Melt 1 tablespoon of coconut oil in a pan.

Toast 1/2 cup of lightly salted whole almonds in the oven for about 10 to 15 minutes.

In a bowl, combine 1/3 cup of maple syrup, 3 tablespoons of apple cider vinegar, 2 tablespoons of white vinegar, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.

Add 1/2 cup of olive oil and 1 tablespoon of lemon juice to the bowl.

Add 1 tablespoon of dijon mustard and whisk all the ingredients together to make the dressing.

Shred the head of green cabbage and place it in a bowl.

Add about 3 cups of kale to the bowl with the cabbage, removing any large stems.

Pour the dressing over the cabbage and kale mixture.

Massage the kale with your hands for about 5 minutes until it turns a darker shade of green and softens.

If the dressing seems excessive, add more kale until balanced.

Cover the salad with plastic wrap and let it rest in the fridge for at least half an hour, or overnight for best results.

Chop the toasted almonds and set them aside.

After 45 minutes, add the chopped toasted almonds to the salad.

Optionally, add in any other toppings like chopped apples, cranberries, or shaved parmesan cheese.

Stir everything together and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens