This kale crunch salad can be prepared in under 10 minutes and is perfect as a side or paired with chicken, salmon or any protein to make it a main dish. With an easy apple Dijon vinaigrette, this is just like Chick-fil-A's popular version.
When it comes to salads, kale is my go-to these days - from a kale sweet potato salad to a kale Caesar salad.
Yes, Chick-fil-A is famous for their chicken, but if you haven't had their salad, you are totally missing out. I don't know about you but it makes me feel better about having some delicious fried chicken.
But getting back to the kale. I just like the texture and added nutrients that comes from it. Plus it doesn't hurt that you can toss the salad in the dressing ahead of time and it doesn't become soggy.
And this salad is about as simple as they come. With kale, Brussels sprouts and slivered almonds being the main ingredients, you get some crunch/texture in every bite.
Paired with a simple apple Dijon vinaigrette that adds some acid and tartness, you get a light and healthy meal or side dish with this kale crunch salad recipe.
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Ingredient Notes
- Apple Dijon vinaigrette - I like the simplicity of mixing some olive oil, apple cider vinegar, honey and Dijon mustard together to complement the salad.
- Kale - I use curly kale for this salad and chop it up finely.
- Brussels sprouts - adds additional texture and helps soak up the vinaigrette.
- Almonds - while the kale and Brussels sprouts both have texture, the crunch really comes from the almonds.
Ingredient Swaps
As with any recipe, you can swap out ingredients. Some variations include:
- While I like the homemade apple Dijon vinaigrette to match Chick-fil-A's version, you can buy a dressing at the store or try a creamy balsamic dressing.
- I mentioned above that I use curly kale, but Tuscan kale works too.
- If you don't have Brussels sprouts, cabbage are a great substitute.
- While I like slivered almonds, walnuts work as well or sunflower seeds if you need to go nut-free.
Step-by-Step Photos
Make the vinaigrette by whisking all of the ingredients together in a bowl or shaking in a mason jar. In a large bowl, toss the kale and Brussels sprouts together and add the dressing before mixing in the almonds and cheese.
FAQs
No although it does help. Messaging kale is best if you’re eating it immediately. By massaging it, you make it softer, less course and less bitter. It's best to massage with a drizzle of olive oil.
But kale can also hold dressing for much longer unlike romaine or spinach. By dressing the salad and letting it sit for a few hours, you will soften the kale and remove the bitterness.
Yes. You get the nutrients of the kale and Brussels and the vinaigrette is lighter and has less sugar than most salad dressings.
While you can prepare ahead of time, you don't want it to sit in the vinaigrette for longer than a couple hours at most.
You can keep the chopped up kale and Brussels sprouts in the fridge in an airtight container for up to 5 days. Then just mix in the vinaigrette when ready.
Benefits of Kale
Kale has become super popular and there is good reason for it. Some of the health benefits of kale include
- Among most nutrient-dense foods on planet.
- Great source of Vitamin C and Vitamin K.
- Can lower cholesterol.
- Loaded with antioxidants to help battle disease and illness.
- Good source of minerals most people don’t eat enough of.
Add-Ins
The great thing about this kale crunch salad recipe is it is great on its own or you can add additional ingredients.
- Proteins - chicken or salmon are two proteins that would pair great with the salad.
- Fruit - you can use dried fruit like dried cranberries or raisins, or fresh fruit like apples.
- Fat - if you want additional fat, some diced avocado is a great choice.
Pro Tips/Recipe Notes
- Use fresh kale and chop yourself so you can easily remove the stems. Don't buy the pre-packaged chopped kale unless that's your only option.
- It is mentioned before, but massage the kale with some olive oil to make it less course and bitter.
- If using for leftovers or a make-ahead lunch, keep the kale and Brussels sprouts separate from all the other ingredients and toss to combine in the morning or right before serving.
Other Salad Recipes
If you’ve tried this kale crunch salad recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Kale Crunch Salad
Ingredients
Apple Dijon Vinaigrette
- ⅓ cup olive oil
- ¼ cup apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Salad
- 6 cups kale, thinly sliced
- 4 cups Brussels sprouts, shredded
- 1 cup slivered almonds, roasted
- ¼ cup freshly grated Parmesan cheese
Instructions
- Either whisk together all of the vinaigrette ingredients in a small bowl or put all ingredients in mason jar and shake until mixed.
- Add the kale and the Brussels sprouts to a large mixing bowl. Add with about ½ of the vinaigrette and toss to coat. Top with the almonds, cheese and additional vinaigrette if needed. Let sit for 5-10 minutes so the kale softens.
Notes
- Use fresh kale and chop yourself so you can easily remove the stems. Don't buy the pre-packaged chopped kale unless that's your only option.
- It is mentioned before, but massage the kale with some olive oil to make it less course and bitter.
- If using for leftovers or a make-ahead lunch, keep the kale and Brussels sprouts separate from all the other ingredients and toss to combine in the morning or right before serving.
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