Chick-fil-A Superfood Side (Restaurant Copycat)

Nutrition Facts

Instructions

1. 1Toast the sliced almonds in a dry skillet over medium heat, stirring frequently until fragrant and golden brown, about 2-3 minutes. Transfer immediately to a plate and set aside to prevent burning.
2. 2Bring a large pot of water to a rolling boil. Prepare an ice bath in a large bowl by combining cold water and ice cubes.
3. 3Blanch the broccolini first by dropping into boiling water for exactly 90 seconds until bright green but still crisp. Remove with a slotted spoon and plunge into the ice bath immediately.
4. 4Add the chopped kale to the same boiling water and blanch for 60-90 seconds until slightly softened but maintaining structure. Drain and transfer to the ice bath with the broccolini.
5. 5Drain the vegetables thoroughly and pat completely dry with clean kitchen towels or paper towels. Transfer to a large mixing bowl while still slightly warm for optimal dressing absorption.
6. 6Whisk together the apple cider vinegar, olive oil, maple syrup, Dijon mustard, garlic powder, salt, and black pepper in a small bowl until the dressing emulsifies and appears smooth, about 30 seconds of vigorous whisking.
7. 7Pour the vinaigrette over the warm kale and broccolini. Toss gently but thoroughly using tongs or clean hands until every piece is lightly coated, about 1 minute.
8. 8Add the dried cranberries and toasted almonds to the dressed vegetables. Toss gently to distribute evenly throughout the mixture.
9. 9Sprinkle the toasted sesame seeds over the top as a finishing garnish. Serve immediately while vegetables are still slightly warm, or refrigerate for 30 minutes if you prefer a chilled salad.