Cinnamon Free Fig & Collard Green Salad with Apple Cider Vinaigrette
This salad is a stunning combination of earthy, massaged collard greens, jammy fresh figs, jewel-bright pomegranate arils, and paper-thin red onion — the kind of dish that looks like it took serious effort but comes together with surprisingly little fuss. The apple cider vinaigrette is where the magic really happens: honey, fresh ginger, and a touch of turmeric give it warmth and depth without leaning on any spice blends that might sneak in unwanted ingredients. That matters here, because so many store-bought dressings and spice mixes hide cinnamon in the fine print, and this one is built entirely from scratch with nothing to second-guess. Massaging the collard greens with salt is the key technique — it breaks down their natural toughness and turns them into something silky and almost sweet, a far cry from the raw bitterness you might expect. Letting the dressed greens rest for ten minutes before adding the remaining toppings means every ribbon soaks up that tangy, golden vinaigrette before the figs and pomegranate go in. The result is a salad that's bold enough to hold its own as a light main and elegant enough to put on a dinner party table without apology.
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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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