In this refreshing Thanksgiving salad, half the kale gets crisped up in the oven like chips while the rest is tossed with a gingery soy-tahini dressing. Some cut-up grapefruit goes in, and there’s extra crunch from toasted coconut flakes. The grapefruit adds a touch of bitterness that goes well with the salty soy-and-ginger dressing, but oranges and tangerines also work.
Recipe information
Yield
8 Servings
Ingredients
4
2
⅓
3
3
2
2
2
1
1
1
1½
2
¾
Need to make a substitution?
Preparation
Step 1
Preheat oven to 375°. Divide half of kale between 2 parchment-lined baking sheets. Drizzle each with 1 Tbsp. grapeseed oil, season with salt, and toss to coat. Spread out in a single layer and bake until crisp and lightly browned in spots, 8–10 minutes. Set kale chips aside.
Step 2
Meanwhile, whisk lemon juice, soy sauce, tahini, honey, sesame oil, ginger, garlic, and remaining ½ cup grapeseed oil in a large bowl. Mix in shallot and chile, season dressing lightly with salt, and let sit at least 5 minutes.
Step 3
Toast coconut in a dry medium skillet over medium heat, tossing once or twice, until most flakes are golden, about 5 minutes. Transfer to a small bowl.
Step 4
Using a paring knife, remove peel and white pith from grapefruits. Slice however you want, working to avoid cores.
Step 5
Tear remaining raw kale into bite-size pieces and add to bowl with dressing. Season with more salt and give kale a good scrunch to soften. Add grapefruit, coconut, cilantro, and reserved kale chips and gently toss to combine.