Peanut Free Fig & Collard Green Salad with Apple Cider Vinaigrette
Raw collard greens can feel like a tough sell, but massaging them with salt transforms the leaves into something silky and deeply savory — the kind of base that makes a salad genuinely satisfying rather than just virtuous. Fresh figs bring a jammy sweetness, pomegranate arils add little bursts of tartness, and thinly sliced red onion keeps everything lively and a little sharp. The apple cider vinaigrette ties it all together with honey, grated ginger, and a whisper of turmeric, creating a dressing that's bright, warming, and just complex enough to feel special. Every single ingredient here is naturally free from peanuts and peanut derivatives, so there's no label-reading stress — just whole, recognizable produce and pantry staples. Letting the dressed greens rest for ten minutes before adding the fruit is a small step that makes a big difference, giving the leaves time to absorb the vinaigrette and mellow into something almost luxurious. This is the kind of salad that earns compliments at a dinner party but is honestly easy enough for a weeknight when you want something that feels a little elevated.
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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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