chick fil a kale salad recipe
Dive into this delightful kale salad with a crunchy twist, drizzled with a flavorful apple Dijon dressing.
Equipment
- Large mixing bowl
- Small mixing bowl
- Whisk
- Baking sheet
Ingredients
- 1/3 cup pure maple syrup 98g
- 3 tablespoons apple cider vinegar 45 ml
- 2 tablespoons distilled vinegar 30 ml
- 1 tablespoon white wine 15 ml
- 1 tablespoon freshly squeezed lemon juice 15 ml
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 cup extra virgin olive oil 120 ml
- 1 tablespoon Dijon mustard 15 ml
Kale Crunch Salad
- 9 cups kale packed (350g)
- 2 1/2 cups green cabbage shredded (160g)
- 1/2 cup whole almonds 75g
- 1 tablespoon coconut oil melted (for toasting the almonds)
- 1/2 teaspoon salt optional
Instructions
- Preheat the oven to 350°F (175°C).
- In a small bowl, mix the coconut oil and almonds. Spread the almonds on a baking sheet and toast for about 8-10 minutes until golden brown. Set aside to cool.
- Wash the kale thoroughly and remove the stems. Chop the kale into bite-sized pieces and place it in a large mixing bowl along with shredded cabbage.
- For the dressing, in a separate bowl, whisk together maple syrup, apple cider vinegar, distilled vinegar, white wine, lemon juice, salt, pepper, olive oil, and Dijon mustard until well combined.
- Drizzle the dressing over the kale and cabbage. Toss well to coat evenly.
- Sprinkle the toasted almonds on top and add salt if desired. Toss gently once more before serving.