Cashew Free Fig & Collard Green Salad with Apple Cider Vinaigrette
This salad is a stunning combination of earthy, massaged collard greens, jewel-like figs, and bursts of pomegranate arils that makes it feel far more special than the effort involved. The apple cider vinaigrette — brightened with fresh ginger and a whisper of turmeric — ties everything together with a tangy warmth that keeps each bite interesting. Massaging the collard greens with salt is the real secret here: it transforms the raw leaves into something tender and silky, almost like a slow-braised green but with all the freshness of a salad. Thinly sliced red onion adds a gentle bite that plays beautifully against the honeyed sweetness of the figs. Because every component is whole and straightforward — fresh produce, olive oil, pantry spices — there's no need to scan labels or worry about hidden tree nut ingredients sneaking in. It's the kind of dish that looks impressive enough for a dinner party but comes together with nothing more than a bowl, a whisk, and your hands. Finish it with a handful of flat-leaf parsley if you have it on hand, and serve right away while the colors are still vivid.
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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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