Emerald Collard Salad with Balsamic Vinaigrette

Emerald Collard Salad

Emerald Collard Salad with Balsamic Vinaigrette
Serves: 6
  • 2 bunches collard greens, stems removed, thin chiffonade
  • ¼ cup olive oil, divided
  • ½ tsp sea salt, more to taste
  • ¼ cup balsamic vinegar
  • black pepper, freshly ground, to taste
  • 1 delicata squash, seeded, roasted, and sliced
  • ¼ cup pumpkin seeds, lightly toasted
  • 2 medium fuyu persimmons, diced
  • 1 medium pink lady apple, diced
  • ¼ cup pomegranate seeds
  1. Prepare collards as directed and place in a large bowl. Drizzle with 1–2 teaspoons olive oil and sprinkle with salt. Massage greens with your hands, kneading and squeezing until they begin to wilt and become soft. Set aside.
  2. Add vinegar, remaining olive oil, and salt and pepper to a mason jar. Secure the lid and shake until well combined. Season with additional salt and pepper to taste.
  3. Add dressing to salad, just enough to coat the ingredients. Toss in squash, pumpkin seeds, persimmon, apple, and pomegranate seeds. Serve and enjoy!



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