This Collard Greens Salad is a fresh and easy twist on classic collards. Instead of cooking them, the greens are sliced thin and massaged well. Add a simple tangy dressing that is full of flavor. Toss in some crispy bacon, crunchy pecans, red onion and sweet dried cranberries, and you've got a simple salad that's hearty enough to stand on its own. It's perfect for family dinners or holiday gatherings.
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Recipe Ingredients
- Collard Greens
- Dried Cranberries
- Chopped Pecans
- Red Onion
- Crumbled Bacon
- Olive Oil
- Apple Cider Vinegar
- Dijon Mustard
- Honey
- Salt and Pepper
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How to make Collard Greens Salad
Remove the thick stems by folding each leaf in half and slicing down the center. Stack a few leaves, roll them up, and slice them into thin ribbons.
Place the sliced greens in a large bowl. Drizzle on a tiny amount of olive oil. With clean hands, gently massage the greens for a minute or two. Sample the greens. If the leaves still feel a bit tough, continue to massage for another minute.
To the collard greens, add the chopped red onion, crumbled bacon, and dried cranberries. Toss together.
Make the dressing by mixing together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper.
Add the dressing to the greens and toss until evenly coated. Let the salad set about 10 minutes before serving.
Mom Tip
If you prefer, mix together the dressing ingredients into your large bowl. Then add the sliced greens and massage well. You can use kitchen gloves for this. Then toss in the pecans, bacon, red onion and cranberries. Let the salad set 10 minutes before serving.
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Complete Recipe
Collard Greens Salad with Bacon and Cranberries
Ingredients
- 1 bunch Collard Greens stems removed and leaves thinly sliced
- 3 slices Bacon cooked and crumbled
- 2 tablespoons Olive Oil
- 1 tablespoon Apple Cider Vinegar
- 1 teaspoon Honey or Maple Syrup
- ½ teaspoon Dijon Mustard
- ¼ teaspoon Salt
- ¼ teaspoon Black Pepper to taste
- ¼ cup Red Onion chopped
- ¼ cup Pecans toasted, or sunflower seeds
- ¼ cup Dried Cranberries
Instructions
- Remove the thick stems by folding each leaf in half and slicing down the center. Stack a few leaves, roll them up, and slice them into thin ribbons.1 bunch Collard Greens
- Place the sliced greens in a large bowl. Drizzle on a tiny amount of olive oil. With clean hands, gently massage the greens for a minute or two. Sample the greens. If the leaves still feel a bit tough, continue to massage for another minute.
- To the collard greens, add the chopped red onion, crumbled bacon, and dried cranberries. Toss together.3 slices Bacon, ¼ cup Red Onion, ¼ cup Dried Cranberries, ¼ cup Pecans
- Make the dressing by mixing together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper.2 tablespoons Olive Oil, 1 tablespoon Apple Cider Vinegar, 1 teaspoon Honey, ½ teaspoon Dijon Mustard, ¼ teaspoon Salt, ¼ teaspoon Black Pepper
- Add the dressing to the greens and toss until evenly coated. Let the salad set about 10 minutes before serving.
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