Coconut 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 just a bowl and a whisk. The apple cider vinaigrette is the real star here: honey, fresh ginger, and a touch of turmeric give it a warm, complex kick that plays beautifully against the sweetness of the figs. Massaging the collard greens with salt is the move that transforms them from tough and bitter into silky, deeply flavored ribbons that actually want to absorb dressing. Letting the dressed greens rest for ten minutes before adding the remaining toppings is a small step that makes a big difference in texture and flavor. Every ingredient in this recipe is naturally free from coconut in any form — no coconut oil, coconut aminos, or coconut-derived sweeteners sneak in, which can be a real issue with trendy grain-free and paleo-style salad dressings. This is the kind of salad that converts people who think they don't like raw greens, and it's elegant enough to serve at a dinner party without a single 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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