Hazelnut Free Fig & Collard Green Salad with Apple Cider Vinaigrette
This salad is a stunning combination of earthy, massaged collard greens, jewel-like fresh figs, and bursts of pomegranate arils that make every forkful feel a little celebratory. The apple cider vinaigrette — brightened with fresh ginger and a whisper of turmeric — pulls everything together with a tangy, lightly sweet depth that feels far more complex than the short ingredient list suggests. Massaging the collard greens with salt is the real secret here: it transforms the leaves from tough and bitter into silky, deeply flavored ribbons that actually absorb the dressing beautifully. Letting the dressed greens rest for ten minutes before adding the remaining toppings gives the whole salad a cohesive, restaurant-quality finish. Many salads in this style lean on toasted nuts for crunch and richness, but this one achieves that same satisfying complexity through the contrast of soft figs, crisp red onion, and the pop of pomegranate — no tree nuts required. It's the kind of dish that looks impressive enough for a dinner party but comes together with minimal fuss, especially since the vinaigrette is just a quick whisk in a jar.
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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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