Red Meat Allergy Friendly Fig & Collard Green Salad with Apple Cider Vinaigrette
Sweet, jewel-toned figs meet earthy massaged collard greens in a salad that feels genuinely special without requiring much effort at all. The massage step is the real secret here — working a little salt into the raw collard ribbons for a couple of minutes transforms them from tough and bitter into silky, deeply flavored greens that actually want to hold onto dressing. A bright apple cider vinaigrette spiked with fresh ginger and a whisper of turmeric ties everything together with warmth and just enough tang to balance the honey. Pomegranate arils and paper-thin red onion add bursts of color and crunch that make every forkful a little different from the last. This is entirely plant-based in its building blocks — olive oil, fresh produce, and pantry staples — so there's nothing to second-guess when it comes to avoiding red meat or hidden animal proteins. It works beautifully as a starter, a light lunch, or a stunning side at a dinner party where you want something that looks like you tried much harder than you did. A handful of fresh parsley scattered over the top right before serving is optional, but it adds a clean, herby finish that really pulls the whole bowl together.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!