Go Back
+ servings
A white ceramic bowl has been filled with a kale salad. It rests on a marble surface.
4.67 from 3 votes

Kale Salad with Cranberries, Lentils, and Coconut Bacon

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yields: 4 servings

Ingredients

  • 1/2 cup green, brown, black, or French lentils (substitute 1 1/2 cups cooked lentils, or 1 14.5-ounce can, rinsed and drained)
  • 1 bunch curly kale
  • 1/2 cup dried cranberries
  • 1 cup coconut bacon
  • 2 1/2 tablespoons olive oil
  • 1 1/2 tablespoons apple cider vinegar
  • 1 teaspoon maple syrup
  • 1/2 teaspoon salt
  • Black pepper to taste
  • 2 tablespoons chopped shallots

Instructions

  • Bring a medium pot of water to a boil. Add the lentils. Boil the lentils for 20-30 minutes, until they're cooked through but not mushy. Drain them (as you would pasta) and allow them to cool for 15 minutes, while you proceed with the rest of the recipe.
  • Remove the thick stems from your kale. Chop the kale into bite-sized pieces.
  • Whisk together the olive oil, maple syrup, salt, pepper, and shallots. Set them aside.
  • 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 four days.