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Dorothy Thomas

Chick Fil a Kale Salad Recipe

A fresh and crunchy copycat version of Chick-fil-A’s famous Kale Salad! Packed with nutrient-rich kale, crispy Brussels sprouts, broccolini, and a tangy maple vinaigrette, this salad is topped with roasted nuts and dried cherries for the perfect sweet-savory balance.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Lunch, Salad, Side Dish
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the Salad:
  • 4 cups Curly kale, stems removed & finely chopped
  • 1 cup Brussels sprouts, shredded
  • 1 cup Broccolini, finely chopped
  • ¼ cup Dried cherries
  • ¼ cup Roasted almonds or pecans, chopped
  • 2 tbsp Grated Parmesan cheese
For the Maple Vinaigrette:
  • 3 tbsp Extra-virgin olive oil
  • 1 tbsp Apple cider vinegar
  • 1 tbsp Maple syrup
  • 1 tbsp Dijon mustard
  • 1 tsp Garlic powder
  • ¼ tsp Salt
  • ¼ tsp Black pepper

Equipment

  • Large mixing bowl
  • Baking sheet (for toasting nuts)
  • Whisk (for dressing)
  • Sharp knife or mandoline

Method
 

  1. Preheat oven to 350°F (175°C). Spread almonds or pecans on a baking sheet and toast for 5–7 minutes until fragrant. Let cool, then chop.
  2. In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, garlic powder, salt, and pepper until smooth.
  3. In a large bowl, add chopped kale and drizzle with 1 tsp of the dressing. Gently massage the kale with your hands for 1–2 minutes until it softens slightly.
  4. Add shredded Brussels sprouts, broccolini, dried cherries, and toasted nuts to the kale.
  5. Pour the remaining dressing over the salad and toss well to combine.
  6. Sprinkle with grated Parmesan cheese and serve immediately.

Notes

  • Make Ahead: Store dressing separately and add just before serving to keep the salad crisp.
  • Substitutions: Swap dried cherries for cranberries or walnuts for almonds.
  • Vegan Option: Skip Parmesan or use nutritional yeast.