BHA & BHT Free Fig & Collard Green Salad with Apple Cider Vinaigrette
Sweet figs, jewel-like pomegranate arils, and silky massaged collard greens come together in a salad that feels genuinely special without requiring much effort. The massage step is the real secret here — working a little salt into the raw collard ribbons for just a few minutes transforms them from tough and bitter into tender, deeply flavored greens that hold up beautifully under a bold dressing. The vinaigrette is built from apple cider vinegar, honey, fresh ginger, and turmeric whisked with extra-virgin olive oil, so every ingredient is clean, whole, and exactly what it sounds like — no synthetic preservatives or additives hiding in the bottle. That matters a lot when you're avoiding the kinds of chemical antioxidants that sneak into packaged dressings and processed oils. Letting the dressed greens rest for ten minutes before adding the fruit gives the flavors time to meld, and the final toss with figs, red onion, and pomegranate makes every bite a little different. A scatter of fresh flat-leaf parsley at the end adds a bright, herby finish that ties the whole bowl together. This is the kind of salad that converts people who think they don't like salad.
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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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