This recipe delivers a vibrant and satisfying kale salad, inspired by the popular side dish from Chick-Fil-A. It combines the nutritional power of kale with the satisfying crunch of toasted nuts and seeds, all tied together with a tangy apple cider-mustard vinaigrette. The result is a simple yet flavorful salad that works well as a side or a hearty base for a full meal.
Why This Salad Works
The appeal of this salad lies in its textural contrast and balanced flavors. Kale’s hearty structure holds up well to the dressing, unlike softer lettuces, making it a more substantial option. The addition of shredded cabbage provides extra crunch, while the homemade topping of toasted almonds, panko, and sunflower seeds offers a savory depth that elevates the entire dish.
Key Components & Ingredients
The salad relies on a few key ingredients working in harmony:
- Kale: Use either curly or lacinato (flat-leaf) kale. Ensure stems are removed for better texture.
- Cabbage: Shredded green cabbage adds a fresh, crisp element.
- Toasted Almonds & Seeds: The homemade crunch topping is crucial, featuring toasted almonds, panko breadcrumbs, garlic, and sunflower seeds for a nutty, savory finish.
- Apple Cider-Mustard Vinaigrette: This dressing balances tartness with subtle sweetness, using apple cider vinegar, Dijon mustard, and maple syrup.
How To Prepare the Salad
This recipe is designed for speed and simplicity:
- Prepare the Crunch: Toast almonds and sunflower seeds in a skillet with olive oil, panko breadcrumbs, minced garlic, salt, and pepper until golden brown. Set aside to cool.
- Make the Vinaigrette: Whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper in a large bowl.
- Assemble the Salad: Add kale and shredded cabbage to the vinaigrette, tossing well to coat. Top with the prepared crunch topping before serving.
Storage and Variations
The vinaigrette can be made up to a day in advance and stored in the refrigerator. The crunch topping keeps well at room temperature for up to two days. Leftover salad can be stored in an airtight container in the refrigerator for up to two days, though the crunch may soften over time.
For variations, consider swapping pepitas for sunflower seeds or using honey/agave instead of maple syrup. For a quicker version, simply top the salad with toasted almonds instead of making the full crunch.
Nutritional Information (per serving, based on 4 servings): 267 calories, 23.2g fat, 11.3g carbs, 5.3g fiber, 7.2g protein.
This salad is vegetarian, dairy-free, soy-free, and peanut-free.
This recipe offers a satisfying and flavorful alternative to traditional salads, proving that healthy eating can be both quick and delicious.
