Seed Oil Free Fig & Collard Green Salad with Apple Cider Vinaigrette
This salad is a stunning combination of earthy, massaged collard greens, jammy fresh figs, jewel-bright pomegranate arils, and paper-thin red onion — the kind of dish that looks like it took serious effort but comes together with just a little patience and good ingredients. The vinaigrette is where things really shine: apple cider vinegar, honey, fresh ginger, and turmeric get whisked together with extra-virgin olive oil, which is exactly the kind of clean, whole-food fat that makes this dressing work without any of the refined or industrial oils that sneak into so many store-bought bottles. Massaging the collard greens is the secret move here — a few minutes of firm kneading transforms the raw leaves from tough and bitter into something silky and deeply flavorful, almost like a warm-weather alternative to braised greens. Letting the dressed greens rest for ten minutes before adding the figs means every ribbon soaks up that tangy, gingery dressing before the sweeter elements join the party. The result is a salad with real complexity — sweet, tart, a little spicy from the ginger, and grounded by the richness of good olive oil. It works beautifully as a starter or a light main, and the optional parsley on top adds a fresh, herby finish that pulls everything together.
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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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