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Kale Salad with Vegan Coconut Bacon

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 2 large or 4 small salads
Author: Sarah Rotavera

Ingredients

  • 1 large bunch kale de-stemmed and chopped
  • 1/4 cup dried unsweetened cranberries
  • 1/2 cup vegan coconut bacon see recipe below
  • 1/4 cup blue cheese crumbles or avocado for vegan version
  • 1/2 cup walnut pieces
  • Vegan Coconut Bacon
  • 2 cups coconut pieces
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon high heat oil I used sunflower oil
  • 2 tablespoons soy sauce
  • 1 teaspoon maple syrup
  • 1 teaspoon liquid smoke
  • Mustard Shallot Vinaigrette
  • 1 shallot peeled and minced (I used a food processor)
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons Dijon mustard

Instructions

  • Preheat the oven to 325°F then line a baking sheet with parchment paper.
  • In a medium size bowl, combine ingredients for coconut bacon then spread it out onto the baking sheet. Bake in the oven for 15-20 minutes, until it starts to lightly brown then remove from the oven and let cool.
  • To make the dressing, combine all of the ingredients in a bowl or food processor and mix together.
  • Place the kale in a large bowl and pour in the dressing while massaging the kale with your hands. Continue to massage the kale for 1-2 minutes so that it softens some and absorbs the dressing.
  • Add the cranberries, bacon and walnuts to the bowl and toss until combined. Distribute the salad onto separate plates and top with avocado or blue cheese crumbles then serve.

Notes

Adapted from The Honour System
Tip: add roasted chickpeas for extra protein!