MSG Free Fig & Collard Green Salad with Apple Cider Vinaigrette
This salad is a stunning combination of earthy, massaged collard greens, jammy fresh figs, jewel-like pomegranate arils, and a bright apple cider vinaigrette that ties everything together beautifully. The technique of massaging the collard ribbons with salt is the real secret here — it transforms what can be a tough, bitter leaf into something tender and almost silky, ready to soak up every drop of dressing. Every single ingredient in this recipe is naturally free of added glutamates, so there's no need to scrutinize labels or worry about hidden flavor enhancers sneaking into your bowl. The vinaigrette is built from apple cider vinegar, raw honey, fresh ginger, and turmeric whisked into extra-virgin olive oil — clean, vibrant flavors that do all the heavy lifting on their own. A scatter of thinly sliced red onion adds a little sharpness, and the optional fresh parsley finishes it with a pop of color and herbal brightness. This is the kind of salad that looks impressive enough for a dinner party but comes together with minimal effort and zero fuss.
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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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