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.

8 servings

4

bunches Tuscan kale (1½ lb.), ribs and stems removed

2

Tbsp. plus ½ cup grapeseed or vegetable oil

.

Kosher salt

⅓

cup fresh lemon juice

3

Tbsp. low-sodium soy sauce or tamari

3

Tbsp. tahini

2

tsp. honey

2

tsp. toasted sesame oil

2

tsp. finely grated peeled ginger

1

small garlic clove, finely grated

1

medium shallot, thinly sliced

1

small red or green Thai or serrano chili, thinly sliced

1½

cups unsweetened coconut flakes

2

medium grapefruits

¾

cup cilantro leaves with tender stems or mint leaves, torn if large

Step 1

Preheat the 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 chili, season dressing lightly with salt, and let sit at least 5 minutes.