Chicken Free Fig & Collard Green Salad with Apple Cider Vinaigrette
This salad is a stunning combination of sweet, tangy, and earthy flavors that feels genuinely special without requiring much effort. Massaging the collard green ribbons with salt transforms them from tough and bitter into silky, tender leaves that actually want to absorb dressing — it's a small step that makes a huge difference. The apple cider vinaigrette gets a warm, complex lift from fresh ginger and turmeric, and the honey keeps everything balanced without tipping into sweetness. Quartered fresh figs bring a jammy richness, while pomegranate arils pop with bright, jewel-like bursts of flavor in every bite. Thinly sliced red onion adds just enough sharpness to keep the whole bowl lively and interesting. This is the kind of plant-forward dish that holds its own as a main or shines alongside a spread, and it comes together entirely from whole, straightforward ingredients with no hidden surprises to worry about.
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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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