Collard Green and Brussels Salad with Apples, Pomegranate Seeds and Pecans
This hearty fall salad uses the best of the season's ingredients and a hearty apple cider vinaigrette to pull it all together.
- 1 bunch of collard greens about 1 pound
- 1 pound Brussels sprouts trimmed and pulsed in the food processor
- 4 ounces Pecorino cheese finely grated on a microplaner
- 1 large honey crisp apple chopped into ½-inch dice, about 1 ½ cups
- ½ cup pecan pieces
- 1 cup pomegranate seeds
For the vinaigrette:
- 1/4 cup apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon minced shallot you can substitute 1 teaspoon minced garlic if you prefer
- Sea salt and fresh ground pepper to taste
- 1/2 cup extra virgin olive oil
Cut out the center rib of each collard leaf. Stack the leaves and cut crosswise into very thin strips. Transfer to a large bowl.
Combine with the Brussels sprouts, pecans, pecorino and apples. Toss to combine with apple cider-Dijon vinaigrette (recipe follows). You may only need about half the vinaigrette; save the remainder for a delicious mixed green salad.
To make the dressing, in a glass jar with a tight fitting lid combine all the ingredients. Seal tightly and shake to emulsify. Alternately, in a medium size bowl add the first four ingredients. Whisk in the olive oil to emulsify.
Keep the dressing covered in the refrigerator for up to a week. Let the salad dressing come to room temperature before shaking and tossing with your greens.