Oats 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 with warmth and tang. The technique of massaging the collard ribbons with salt is the real secret here — it transforms the leaves from tough and bitter into something silky and deeply flavorful in just a few minutes. A dressing built from apple cider vinegar, honey, fresh ginger, and turmeric gives every bite a lively, slightly spiced kick that feels anything but ordinary. Letting the dressed greens rest for ten minutes before adding the remaining toppings means the flavors meld beautifully, so the final salad tastes like it took far more effort than it did. For anyone navigating grain sensitivities, this is the kind of dish that proves you are not missing a thing — every ingredient here is naturally free of oats and oat-derived additives, with no label-scanning required. The pomegranate arils add a burst of tartness and color that makes this salad as gorgeous on the table as it is satisfying to eat. Finish it with a scatter of fresh parsley and serve immediately for the best contrast of textures.
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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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