How to Make a Delicious Copycat Chick-fil-A Kale Salad at Home

kale

🥗Healthier: spinach

💰Cheaper: romaine lettuce

Spinach is nutrient-dense and often less expensive than kale.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast is dairy-free and adds a cheesy flavor.

chicken nuggets

🥗Healthier: grilled chicken

💰Cheaper: canned chicken

Grilled chicken is leaner while canned is budget-friendly.

dried cranberries

🥗Healthier: fresh cranberries

💰Cheaper: raisins

Fresh cranberries are lower in sugar, while raisins are often cheaper.

Start by preheating the oven to 350°F for toasting the almonds.

In a bowl, measure out 6 tablespoons of apple cider vinegar for the dressing.

Add 4 tablespoons of maple syrup to the vinegar.

Mix in 2 tablespoons of Dijon mustard.

Pour in a half cup of olive oil.

Add a tiny bit of sea salt and pepper to the dressing.

Whisk the dressing together until well combined, then shake it in a jar for better mixing.

Place half a cup of almonds in the oven for 6-8 minutes, checking to ensure they do not burn.

In a large bowl, add the kale and prepare to shred the cabbage.

Cut the cabbage in half, then into quarters for easier shredding.

Shred the cabbage using a grater, but switch to fine chopping for a better texture.

Add the chopped cabbage to the bowl with the kale and mix.

Chop the red onion finely and add it to the salad mixture.

Remove the toasted almonds from the oven, let them cool, and then chop them.

Pour the dressing over the kale mixture and massage it into the kale.

Refrigerate the salad for about 30 minutes to allow the flavors to meld.

After chilling, add the chopped almonds and grated parmesan cheese on top before serving.

Equipment Needed

Spice Level:

Dietary

Allergens