Walnut Free Fig & Collard Green Salad with Apple Cider Vinaigrette
This salad is a stunning combination of earthy, massaged collard greens, jewel-like fresh figs, and bursts of pomegranate arils that make every bite feel a little celebratory. The apple cider vinaigrette — brightened with fresh ginger and a whisper of turmeric — ties everything together with a tangy warmth that's genuinely hard to stop eating. Massaging the collard greens with salt before dressing them is the move that transforms a tough, bitter leaf into something silky and deeply flavorful, so don't skip that step. The thinly sliced red onion adds a sharp contrast that keeps the sweetness of the figs in check, and the pomegranate arils bring a little crunch and color that makes the whole bowl look like it belongs in a magazine. Many salads in this style lean on nuts for texture, but this one proves you don't need them — the layered ingredients do all the heavy lifting without any risk of cross-contact. It's the kind of dish that works equally well as a weeknight side or a showstopper at a dinner party, and the simple, whole-food ingredient list means you can pull it together without hunting down anything obscure.
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!