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Collard Salad with Apples, Pecans, and Curry Vinaigrette

Serves 6-8


2 bunches (or about 8 cups) of fresh collards 

1 small-medium purple onion, diced or julienned 

1/2 cup high quality aged white cheddar cheese, shredded 

1 medium, crispy pink lady apple, diced into small chunks 

1/2 cup pecans, chopped 


Curry Vinaigrette 

1/4 cup extra virgin olive oil 

1/4 cup apple cider vinegar 

1 tsp curry powder 

2 tsp Grey Poupon “Harvest Course Ground” mustard 

1 tbsp jelly/ jam of choice, marmalade, or honey  



On a cutting board, stack the collard leaves one on top of the other and roll the pile into a “collard burrito” to make it easier to chop. Chop collards into pieces. Place collards in a salad bowl. For best texture, massage the greens with your hands for 1-2 minutes. Add remaining ingredients. Pour desired amount of dressing over salad. Mix everything together. 

Curry Vinaigrette 

Combine all ingredients in a jar and shake to combine. Alternatively, whisk together in a bowl. Store in an airtight container for up two weeks in the fridge. 

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