Copycat Kale Crunch Salad

Each bite is loaded with tender massaged kale, crunchy almonds, and a tangy maple vinaigrette.

We’re also sharing how to make homemade salted almonds.

Copycat Kale Crunch Salad Ingredients

Here’s everything you’ll need to make thisside salad recipe.

There are three main components to thecopycat dish.

Preheat oven to 350F.

Line a baking sheet with parchment paper.

Toss 1/4 cup whole almonds with 1 tsp.

vegetable oil and 1/8 tsp.

Spread evenly on prepared baking sheet.

Bake, stirring once, until golden brown and fragrant, 7 to 8 minutes.

Add the chopped curly kale.

Add shredded cabbage; toss to combine.

Sprinkle with toasted almonds.

Store covered in the refrigerator up to 3 days.

For best results, store almonds separately.

All recipes were independently created and have not been reviewed or approved by any other parties.

2,000 calories a day is used for general nutrition advice.