Tree Nut 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 paper-thin red onion — all tied together with a bright, golden vinaigrette that smells as good as it tastes. The apple cider vinegar base gets a warm, aromatic lift from freshly grated ginger and ground turmeric, balanced by a touch of honey and good olive oil. Massaging the collard greens with salt is the real secret here — it transforms what can be a tough, bitter leaf into something silky and deeply flavorful in just a few minutes. Letting the dressed greens rest for ten minutes before adding the remaining ingredients means every ribbon soaks up that tangy, spiced dressing before the delicate figs even hit the bowl. The result is a salad that feels genuinely elegant without requiring any specialty ingredients or complicated technique. Every component in this recipe is naturally free from tree nuts, so there's no need to audit labels or swap anything out — it works exactly as written.
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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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