Almond Free Fig & Collard Green Salad with Apple Cider Vinaigrette
This salad is a stunning combination of earthy, massaged collard greens, jammy fresh figs, jewel-like pomegranate arils, and a zippy apple cider vinaigrette that ties it all together beautifully. The technique of massaging the collard ribbons with salt is the real secret here — it transforms the leaves from tough and bitter into silky, deeply flavored greens that drink up the dressing in the best possible way. The vinaigrette itself is bright and a little complex, with fresh ginger and turmeric adding warmth and depth alongside the honey and vinegar. Many salads that look this impressive rely on nuts for texture or crunch, but every element here earns its place through flavor and freshness alone — no tree nuts required and no substitutions needed. Pomegranate arils bring the pop, sliced red onion adds a sharp bite, and the figs deliver that luscious, honeyed sweetness that makes the whole bowl feel almost indulgent. It's the kind of salad that works just as well as a weeknight side as it does on a dinner party table, and the parsley finish keeps everything feeling light and vibrant.
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Learn more →Ingredients
4 servings
For the salad
- 1 large bunch collard greens (about 10 oz), stems removed, leaves thinly sliced into ribbons
- ½ tsp fine sea salt, divided
- 8 fresh figs, stemmed and quartered
- ¼ small red onion, very thinly sliced
- ¼ cup pomegranate arils
For the vinaigrette
- 3 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
- ¼ cup extra-virgin olive oil
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Place the collard green ribbons in a large mixing bowl and sprinkle with 1/4 tsp of the salt. Using both hands, massage the leaves firmly for 2–3 minutes until they darken, soften noticeably, and reduce in volume by about half.
- 2
In a small bowl or jar, whisk together the apple cider vinegar, honey, grated ginger, turmeric, and remaining 1/4 tsp salt until the honey is fully dissolved. Drizzle in the olive oil while whisking continuously until the vinaigrette is emulsified and slightly thickened.
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