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Dr. Ann’s Salad with Apples, Pecans, and Curry Vinaigrette

Serves 4

I often serve this salad at my Plum Hill wellness retreats. It's a delicious starter to any meal, especially when the greens come straight from the garden.


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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