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
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.
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Reviews (25)
Back to TopMy husband made fun of me for buying so much kale, but he ate his words because he was stunned by how good this was. I omitted the coconut and added chickpeas, but kept everything else the same. Really, really great. Definitely will make again.
Amanda
Detroit, MI
1/26/2021
What a dazzling winter salad. The dressing, as everyone else mentioned, is outstanding. I'm docking one star because the addition of the serrano pepper was extremely controversial at this dinner table. Without the chile, this salad would be broadly popular— refreshing, yet somehow deeply satisfying — but the waves of heat made it unpalatable to some. Yet everyone loved the textures, colors, and balance of flavors.
Kevin Z
San Diego, CA
12/4/2020
This dish was delicious - all the tastes are present. Recipe pretty easy to follow. My guests loved it. Thanks for creative ways to serve greens.
Millie
California, Mo
11/29/2020
This salad was my favorite dish at the Thanksgiving table. All of the flavors worked really well together. I wasn't really sure how to add in the kale chips...tossed they get chewy, topping the salad just hid all the other colors and textures. I will make this recipe again, just maybe omit or save the kale chips for snacking.
Nicole S
Truckee, CA
11/27/2020
Made this recipe for Thanksgiving, as I'm always disappointed by the salads made as an afterthought side "because we thought we should." While it's a little more effort than the chop-and-toss status quo, I really loved this salad and look forward to making it again! It's got great texture and the creamy umami rich dressing pairs beautifully with the sharpness of the grapefruits.
Trisha
Portland, OR
11/27/2020
This salad was a pleasant surprise. The grapefruit with the dressing was delightful. I would use this salad dressing again and again. I originally made this salad because I had all of the ingredients and didn't want to go out of the house. Was not expecting the flavors to work so well together. It was easy to make and absolutely delicious. If, for no other reason, you should try this for the dressing.
Anonymous
Dallas, TX
11/24/2020