Brazil Nut Free Fig & Collard Green Salad with Apple Cider Vinaigrette
This salad is a stunning collision of earthy, sweet, and tangy — the kind of dish that makes people ask what's in it before they've even finished their first bite. Massaging the collard greens is the real secret here: a few minutes of firm kneading transforms the raw leaves into something silky and deeply flavorful, nothing like the tough texture you might expect. The quartered figs bring a jammy sweetness that plays beautifully against the apple cider vinaigrette, which gets a warm, aromatic lift from fresh ginger and turmeric. Pomegranate arils add little bursts of tartness and a jewel-like pop of color that makes the whole bowl look like it belongs in a restaurant. The vinaigrette itself is whisked together in minutes — honey, vinegar, olive oil — and doing it in two stages means the greens have time to fully absorb the dressing before the more delicate toppings go in. Every ingredient here is naturally free from tree nut concerns, so you can build this bowl with total confidence and zero label-reading stress. Fresh parsley scattered over the top at the end is optional, but it adds a clean, herby finish that ties everything together beautifully.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!