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Festive Kale Salad with Cranberries, Lentils, and Coconut Bacon

December 3, 2015 Gluten Free, Holidays, Meals, Recipes, Salads, Soy Free

Festive Kale Salad with Cranberries, Lentils, and Coconut Bacon | The Full Helping

During the holiday season, I tend to stretch myself thin with baking experiments and recipes for entertaining. This is a festive time of year, and I love it when the celebratory quality of the season seeps into cooking. Still, it’s nice to get back to basics, even as we’re all making merry. This festive kale salad with cranberries, lentil, and coconut bacon is in many ways the best of both worlds: colorful and undoubtedly festive, yet simple and unfussy. You can bring it to a holiday potluck, or you can can curl up with a bowl of it for lunch. Either way, it’s all good.

This is the first kale salad I’ve made with cranberries, which is kind of amazing, given how many kale salads I’ve posted since I started this blog! I love the sweetness they bring to the dish, and I love how they contrast with the smoky, salty coconut bacon. Throwing coconut bacon in here was a sort of last moment decision–I’d made a batch to put on lentil soup, and I figured why not?–but I love how it enhances the flavor of the salad. After many years of seeing kale salad recipes online that featured bacon, and wondering if they’d be equally tasty if I modified them to omit it, I’ve found a solution.

Festive Kale Salad with Cranberries, Lentils, and Coconut Bacon | The Full Helping

Quick tip on this salad: when I make kale salads that have a lot of additional ingredients, I tend to dress and massage the greens first, then add my additional ingredients. The “massaging” process can get sort of messy if you’re trying to do it with dried fruit and legumes already mixed into your greens, and the greens tend to get more thoroughly coated and softened if you dress them first. Once they’re ready, toss in the additional ingredients, and you’re good to go.

Festive Kale Salad with Cranberries, Lentils, and Coconut Bacon | The Full Helping

I love all of the texture here: chewy cranberries, soft lentils, crispy greens, crunchy coconut bacon. When you first dress the greens, you may feel as though the dressing is on the light side. Don’t worry: the coconut bacon and cranberries will add all of the additional flavor that the salad needs, and the apple cider vinegar in the dressing gives it a nice kick as well.

Festive Kale Salad with Cranberries, Lentils, and Coconut Bacon | The Full Helping

Festive Kale Salad with Cranberries, Lentils, and Coconut Bacon
4.5 from 2 reviews
Print
Recipe type: salads
Cuisine: vegan, gluten free, nut free
Author: Gena Hamshaw
Cook time: 10 mins
Total time: 10 mins
Serves: 6 small or 4 large servings
Ingredients
  • 1 medium head curly kale, stems removed, washed, dried, and chopped (about 7-8 ounces after preparation)
  • ½ cup dried cranberries
  • 1½ cups cooked lentils (or 1 can cooked lentils, rinsed and drained)
  • 1 cup coconut bacon
  • 2½ tablespoons olive oil
  • 1½ tablespoons apple cider vinegar
  • 1 teaspoon maple syrup
  • ½ teaspoon salt
  • Black pepper to taste
  • 2 tablespoons chopped shallots
Instructions
  1. Whisk together the olive oil, maple syrup, salt, pepper, and shallots. Set them aside.
  2. Place the kale in a large mixing bowl. Toss the dressing over it and massage thoroughly with your hands, until all of the leaves are coated with the dressing. Add the cranberries, lentils, and coconut bacon, and toss everything to combine. Pile the salad into serving bowls, and serve.
Notes
Leftover salad will keep in an airtight container in the fridge for up to two days.
3.5.3208

Yum. This salad feeds a crowd nicely. Try pairing it with a wintery soup–like my roasted rutabaga and parsnip soup with kale, or my African spiced yellow split pea and sweet potato soup–or simply enjoy a big plate of it for an easy midday meal.

Don’t feel like making the coconut bacon? No problem. You could add roasted, salted nuts or seeds instead for some crunch. Or, if you want the bacon-y flavor but you’re not a coconut fan, my eggplant bacon is a great substitute, as would be my mushroom jerky (which I recently shared on Food52!).

Festive Kale Salad with Cranberries, Lentils, and Coconut Bacon | The Full Helping

I hope you love the salad. And don’t forget to tune in tomorrow, because I’m offering a giveaway of a chic, environmentally-friendly, and beautiful vegan clutch/handbag–a perfect holiday gift (or gift to yourself). Can’t wait to share!

xo

Festive Kale Salad with Cranberries, Lentils, and Coconut Bacon -- #vegan, #glutenfree, and delicious! | The Full Helping

 

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Categories: Gluten Free, Holidays, Meals, Recipes, Salads, Soy Free

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Reader Interactions

Comments

  1. Anna says

    December 3, 2015 at 11:07 am

    Looks yummy!

    With Love,
    Anna || Curly Scribbles

    Reply
  2. Thalia @ butter and brioche says

    December 3, 2015 at 4:02 pm

    LOVE a good kale salad.. definitely making this nourishing recipe this Christmas, though I think I will try pomegranate seeds instead of cranberries!

    Reply
    • Gena says

      December 3, 2015 at 4:13 pm

      Oooh, pomegranate seeds are an awesome idea!

      Reply
  3. Emilie @ Emilie Eats says

    December 3, 2015 at 6:38 pm

    All the best flavors!! I haven’t tried my hand at making coconut bacon, but it’s definitely on my list! I think I might go with pomegranate seeds too because 1. they are delicious!!!!, and 2. it’s so hard to find unsweetened dried cranberries.

    Reply
  4. Maikki | Maikin mokomin says

    December 3, 2015 at 10:49 pm

    I love how this salad is both healthy and a bit decadent too at the same time. This would be an ideal lunch salad to me 🙂

    Reply
  5. Maria says

    December 4, 2015 at 2:36 am

    What an interesting combinations of flavors, textures and colors–it looks delicious–and filling. Thanks!! xo

    Reply
  6. Andrew Dorko says

    December 14, 2015 at 12:44 pm

    Looks delicious! Such a healthy and flavorful salad. This looks like the perfect lunch! Thanks for sharing.

    Reply
  7. kimmythevegan says

    February 3, 2016 at 3:39 pm

    I made this for lunch today. It is SO GOOD. I just want to eat all of the coconut bacon haha. I cooked my lentils in veggie broth for a little more flava flave, but not sure it was necessary as the dressing and coconut bacon are so delicious!

    Reply

Trackbacks

  1. Roasted Root Vegetable Panzanella with Creamy Shallot Dressing | The Full Helping says:
    January 28, 2016 at 11:40 am

    […] shallot dressing will be great on all sorts of other salads, too; I’d love to try it on my festive kale salad with cranberries, lentils, and coconut bacon, my red quinoa salad with hazelnuts, fennel, and baked tofu, or my roasted carrot and avocado […]

    Reply
  2. How to Make a Kale Salad That Doesn't Suck – My Blog On says:
    April 29, 2017 at 2:07 am

    […] Kale Salad With Cranberries, Lentils, and Coconut Bacon from The Full Helping […]

    Reply

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