Robust kale, crunchy, Napa cabbage, crisp pumpkin seeds, plus a handful of grated Parmesan come together in the most satisfying of salads. The dressing pulls it all together, a tangy, blend of olive oil, apple cider vinegar, apple juice or cider, maple syrup, Dijon and garlic. You will want to eat this all year round.
The trajectory of the rise, fall, and then plateauing of kale salads is one that elicits a lot of opinions. Some people are happy that kale is no longer a ubiquitous thing, a given in a salad, bowl, a must in a grain bowl, a part of so many recipes. Other people – like me, dear reader – still love kale, but are not sad to watch it take its more appropriate place in the larger wide world of vegetables. And I still love kale salads.
Chick-fil-a Kale Crunch Salad
If anyone had doubts about the pervasiveness of kale in our diets, they needed to look no further than fast food restaurants. It a certain sign that a vegetable has locked itself into mainstream eating when you see it on the likes of meus such as Chick-fil-A. Their bestselling salad contains green cabbage and kale with a maple syrup and cider dressing, and a package of slivered almonds, and it has meet with a groundswell of fandom.
Homemade Kale Crunch Salad
And this crunch kale salad is easily replicated as home, and I have to say, wow, this is a serious winner of a salad. My version of this salad uses Napa cabbage, which I find lighter and more lettuce than regular cabbage, and while almonds are certainly an option, if there are allergies in your house (as there are in mine) then pepitas (hulled pumpkin seeds) are a terrific option, providing the crunch in the promise of the salad.
Adding a handful of grated Parmesan at the end is optional, but it makes the salad as far as I’m concerned. That and the slightly sweet slightly tangy dressing, and of course the crunchy addition of nuts or seeds.
Kale Crunch Salad: A serious winner of a salad, with kale, Napa cabbage, hulled pumpkin seeds, and an addicting dressing.
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How to Make Kale Crunch Salad
Make the dressing: In a small container or bowl, combine the extra virgin olive oil, apple cider vinegar, apple cider or juice, maple syrup, Dijon mustard, minced garlic, and salt and freshly ground pepper to taste.
Place the kale in a mixing or serving bowl and pour over the dressing.
Using your hands, toss and kale with the dressing, and massage the kale as you do this, so that the leaves soften and start to absorb the dressing.
Let sit for a few minutes, then toss in the cabbage, combine well and let sit for another 10 minutes.
Then toss in the nuts or pepitas and any other add ins you like, like grated Parmesan. Serve.
What to Serve with Kale Crunch Salad:
- Instant Pot Mediterranian Lamb Stew
- Greek Fish Tacos
- Pasta Salad with Chicken, Green Olives, and Ramp Vinaigrette
- Creamy Garlic Parmesan Chicken and Potatoes
- Mustard and Maple Pork Kebabs
- Baked Chicken Legs with Herbs and Lemon
Other Kale Salad Recipes:
- Romaine, Kale and Broccoli Salad
- Kale, Cabbage and Mint Salad with Peanut Dressing
- Kale Quinoa Salad with Honey, Lemon and Dijon Dressing
- Mixed Green Salad with Creamy Sesame Dressing
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Kale Crunch Salad
Ingredients
For the Apple Dijon Dressing
- ¼ cup extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons apple juice or cider
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- ½ teaspoon finely minced garlic
- Kosher salt and freshly ground pepper to taste
For the Kale Salad
- 3 cups roughly chopped kale , stripped of any thick stems
- 2 cups shredded Napa cabbage
- ½ cup toasted almonds or pepitas
Optional Add-Ins:
- ¼ cup finely grated Parmesan (recommended)
- 1 apple (your choice) , cored and diced
- ½ cup dried cranberries , cherries, or other chopped dried fruit
Directions
- Make the dressing: In a small container or bowl, combine the extra virgin olive oil, apple cider vinegar, apple cider or juice, maple syrup, Dijon mustard, minced garlic, and salt and freshly ground pepper to taste.
- Place the kale in ta mixing or serving bowl and pour over the dressing. Using your hands, toss and kale with the dressing, and massage the kale as you do this, so that the leaves soften and start to absorb the dressing. Let sit for a few minutes, then toss in the cabbage, combine well and let sit for another 10 minutes.
- Then toss in the nuts or pepitas, the Parmesan if using, and any other add ins you like. Serve.
Nutrition Information
The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.
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After going to Chick FIL A and got a Kake crunch salad but only got a few bites for $4, I knew I had to find a copycat recipe. This recipe is delicious and easy. Tastes exactly the same. Yum!
How would this be prepared the night before?
If you want a softer salad you can make the whole thing (minus the Parm and the pepitas) and keep it in the fridge overnight. Or, make the salad, make the dressing, keep them seperate, then combine with and let sit for about 10 mins before serving, and toss in the pepitas and Pam at the last minute.