Kale Salad with Vegan Coconut Bacon
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty kale salad with tart cranberries, crunchy walnuts, and crispy coconut bacon instead of traditional bacon. The vegan coconut bacon adds a smoky, salty crunch that makes this a substantial side or light main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 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
- 2 teaspoons Dijon mustard
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 1995mg
- Total sugar
- 26g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 930mg
- Calcium
- 359mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1995MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.