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4.5 from 2 votes

Festive Kale Salad with Cranberries, Lentils, and Coconut Bacon

Author - Gena Hamshaw
Cook Time: 10 minutes
Total Time: 10 minutes
Yields: 6 small or 4 large servings


  • 1 medium head curly kale stems removed, washed, dried, and chopped (about 7-8 ounces after preparation)
  • 1/2 cup dried cranberries
  • 1 1/2 cups cooked lentils or 1 can cooked lentils, rinsed and drained
  • 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


  • 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.


Leftover salad will keep in an airtight container in the fridge for up to two days.