Sesame 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 crisp slivers of 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 apple cider vinaigrette is where the magic really happens: honey, fresh ginger, and a touch of turmeric give it warmth and depth, while the olive oil pulls it into a silky, emulsified dressing that clings beautifully to every ribbon of green. Massaging the collard greens is the key step here — a few minutes of firm kneading transforms them from tough and bitter into something tender and almost silky, ready to soak up all that tangy dressing. Letting the dressed greens rest for ten minutes before adding the remaining toppings is a small move that makes a big difference in the final texture and flavor. Every single ingredient in this recipe is naturally free from sesame, so there's no need to scrutinize labels or worry about hidden tahini or sesame oil sneaking into a store-bought dressing. It's a genuinely elegant salad that works as a light lunch, a dinner party starter, or a vibrant side alongside roasted proteins.
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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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