A crisp and vibrant copycat Chick Fil A kale salad with curly kale, green cabbage, roasted almonds, and a zesty homemade vinaigrette.

4 cups curly kale, chopped

2 cups green cabbage, shredded

1/3 cup roasted salted almonds, chopped

2 tablespoons olive oil

1 tablespoon fresh lemon juice

1 tablespoon apple cider vinegar

1 teaspoon Dijon mustard

1/2 teaspoon garlic powder

1 teaspoon honey or maple syrup

Sea salt and cracked black pepper, to taste

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1. Remove the thick stems from the kale and chop the leaves into small pieces.

2. Place the kale in a large bowl. Add lemon juice and olive oil.

3. Use your hands to massage the kale for about 1 minute until tender.

4. Shred the cabbage thinly and mix with the kale.

5. Toast almonds in a dry skillet for 2–3 minutes if not pre-roasted.

6. Add the almonds to the salad bowl.

7. In a small jar, whisk olive oil, apple cider vinegar, mustard, garlic, and honey.

8. Season the dressing with salt and pepper.

9. Pour dressing over the salad and toss to combine.

10. Serve immediately or refrigerate separately for later.

Make ahead by storing the salad and dressing separately.

Add fresh apple slices or crispy chickpeas for variety.

Great served with grilled chicken or roasted veggies.