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.