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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.
Prep Time20 mins
Course: Salad
Cuisine: American


  • 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.