Collard Greens Salad with Mustard Seed Vinaigrette
Autumn’s arrival brings a shift in flavors—earthy, warm, and just the right touch of brightness to balance the richness of the season. This collard green salad, dressed in a tangy mustard seed vinaigrette with hints of orange, captures that essence beautifully. With sweet, crunchy candied almonds and tart-dried cranberries woven throughout, every bite is a celebration of fall’s best flavors and textures.
Prepping Collard Greens
Collard greens, often known for their hearty, slow-cooked preparations, take on a whole new life when treated with a simple yet transformative technique. Rolling the leaves into tight bundles and slicing them into thin ribbons creates a delicate texture that beautifully absorbs the vinaigrette. A brief massage with the dressing further softens and tenderizes the greens, coaxing out their mild, slightly peppery essence while allowing them to remain sturdy enough to stand up to bold flavors.
The mustard seed vinaigrette serves as the backbone of this dish, bringing a punchy contrast to the greens with its tangy depth. The subtle bitterness of collards finds harmony with the brightness of orange zest and juice, while the pop of whole mustard seeds adds bursts of texture and warmth. As the dressing melds with the salad, it gently tempers the bitterness of the greens and ties together the sweet crunch of candied almonds and the tartness of the dried cranberries.
Holiday Favorite
What makes this salad even more appealing—beyond its irresistible flavor—is its ease of preparation. It’s an ideal dish for autumn and winter gatherings, effortlessly fitting into holiday spreads without adding extra stress. The greens can be prepped in advance, the dressing can be made ahead of time, and the components can be stored separately until just before serving. A quick toss brings everything together, ensuring a fresh and vibrant dish that tastes just as good as if it had been made minutes before.
Whether you serve it as a crisp counterpoint to a hearty roast or as part of a holiday feast, this collard green salad offers a refreshing take on seasonal eating. Its balance of flavors—earthy, tangy, sweet, and nutty—makes it a must-try dish that proves salads can be just as cozy and satisfying as any autumn comfort food.
Collard Greens Salad with Mustard Seed Vinaigrette
Ingredients:
For the Candies Almonds:
- 1/2 cup sliced almonds
- 2 tablespoons sugar
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon Kosher salt, divided
For the Salad and Vinaigrette:
- 1 1/2 pounds collard greens, washed
- 2 tablespoons freshly squeezed orange juice
- 2 tablespoons Dijon mustard
- 2 tablespoons red wine vinegar
- 1/8 teaspoon freshly ground black pepper
- 3 tablespoons Extra virgin olive oil
- 1/3 cup dried cranberries
- 1/3 cup Parmesan cheese, shaved
Directions:
- For the Candied Almonds: Line a small rimmed baking sheet with parchment paper and set aside.
- In a medium-size nonstick saute pan, add the almonds and sugar and place over medium heat. Cook, stirring constantly, with a rubber spatula, until the sugar melts, browns slightly, and begins to coat the almonds, about 4-5 minutes. Remove from the heat, and sprinkle with the paprika and 1/4 teaspoon salt. Gently toss to combine and scrape the candied almonds onto the prepared baking sheet. Set aside and allow to cool.
- For the Collard Greens: Slice each collard green leaf along both sides of the stem using a sharp knife. Discard the stems. Stack leaf halves in piles, lining up the leaves and cut sides in the same direction. Roll up a leaf stack lengthwise into a tight cylinder that resembles a cigar. Using a sharp slicing knife, slice the rolled stack crosswise into thin ribbons. Place the greens in a large serving bowl. Repeat the above process with the remaining leaf stacks.
- For the Vinaigrette: In a small bowl or jam jar, add the orange juice, mustard, vinegar, black pepper, remaining 1/4 teaspoon salt, and a pinch of smoked paprika. Gradually whisk in the olive oil in a thin, steady stream, whisking until the vinaigrette is emulsified.
- To Serve: Drizzle a few teaspoons of the vinaigrette over the prepared greens. With clean hands, gently massage the greens, rubbing in the dressing until they become slightly darker in color. Add the cranberries, Parmesan shavings, candied almonds, and more vinaigrette to taste. Toss to combine and adjust the seasoning as needed.
