Collard Greens Salad

Ready for a salad that’s crisp, bold, and just a little unexpected? This Collard Greens Salad brings hearty collards out of their usual cooked routine and gives them a fresh life with bacon, pecans, and a sweet‑tangy vinaigrette.

A bowl of chopped leafy green salad with bacon and onions on a woven mat, with salad tongs and seasonings in the background.

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This one takes me back to weekend lunches at Grandma’s. She always had collards around, but never raw. I started experimenting and realized they’re amazing in a salad when you treat them right: a quick massage, a bold dressing, and boom, they’re tender and flavorful without losing that earthy backbone. It’s become a surprise hit at our family get-togethers.

If you’re into salads with a Southern twist, you’ll love our Butter Bean Salad, Kale White Bean Salad, and this refreshing Apple Cucumber Salad. They’re all great options for cookouts, meal prep, or quick lunches.

A white bowl filled with chopped kale salad, topped with bacon bits and diced vegetables, sits on a woven placemat with metal tongs resting inside.

Why You’ll Love This Recipe

Bold and balanced flavor: Tangy vinegar, smoky bacon, sweet cranberries, and a hint of mustard bring the whole thing together.
Quick and easy: Just 20 minutes from start to finish. No cooking except crisping up some bacon.
Great make-ahead salad: The collards don’t wilt quickly, so this one holds up in the fridge.
Full of texture: Crunchy pecans, chewy dried fruit, and crisp greens in every bite.

Ingredients

Overhead view of collard greens in a bowl, surrounded by small bowls of bacon, red onion, pecans, cranberries, apple cider vinegar, dijon mustard, honey, olive oil, salt, and pepper.

A white bowl filled with chopped salad containing lettuce, bacon pieces, red onion, and dressing, placed on a woven placemat with salad ingredients nearby.

Collard Greens Salad Recipe

This Collard Greens Bacon Salad brings together tender‑massaged collard leaves, crunchy pecans, chewy dried cranberries, and savory bacon bits all tossed in a tangy olive oil + apple cider vinegar dressing.

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Course: Salad, Side Dish

Cuisine: American

Prep Time: 20

Total Time: 20

Servings: Servings

Calories: 207kcal

Author: Wendy

Equipment

Large bowl

Ingredients

6 cups collard greens stems removed and leaves thinly sliced
3 slices bacon cooked and crumbled
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon honey or maple syrup
½ teaspoon Dijon mustard
Salt and black pepper to taste
¼ cup chopped red onion
¼ cup toasted pecans or sunflower seeds
¼ cup dried cranberries or raisins

Instructions

In a large bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper.
Add the sliced collard greens and gently massage them with your hands for 2–3 minutes to soften the leaves.
Add the red onion, pecans, cranberries, and crumbled bacon.
Toss until evenly coated, then let sit for 10 minutes before serving to allow the flavors to blend.

Notes

Be sure to thinly slice and massage the collard greens so they’re tender, not tough.
Use real bacon for that smoky crunch; turkey bacon works in a pinch for a lighter version.
Toasting the pecans (or sunflower seeds) elevates the flavor—don’t skip it if you can.
Letting the salad sit 10 minutes after tossing helps all the flavors meld.
Store leftovers in an airtight container in the fridge for up to 2 days; toss again before serving.

Storage Directions

Storing: Leftovers go in an airtight container in the fridge for up to 2 days. The greens soften more over time—still good, just different texture.
Make‑ahead: You can prep the dressing and slice the greens ahead of time; keep bacon, nuts, and dried fruit separate, then toss together right before serving.

Disclaimer:

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

What to Serve With

Serve it as a side at a weeknight dinner alongside grilled chicken or fish.
Pair it with something creamy like roasted sweet potatoes and green beans or cast iron skillet mac‑and‑cheese to balance the tangy crunch.
Garnish with a little extra chopped pecans or a drizzle of additional dressing just before serving.

Wendy’s Tips

Massage longer if the greens still feel too tough.
Toast your nuts in a dry skillet for a deeper flavor.
Letting the salad sit before serving helps meld the flavors.
A splash more vinegar before serving brightens it up.

A white bowl of chopped kale salad with bacon bits, pecans, and dried cranberries is on a woven placemat, with bacon strips, red onion, and seasonings in the background.

FAQ

Do you have questions about this recipe? Here are the answers to the most commonly asked questions.

Can I use kale or spinach instead of collard greens?

Yes! Kale works great (similar texture) and spinach works too (softer texture). Just be aware the texture and flavor will shift.

Is it safe to eat raw collard greens?

Yes. Raw collard greens are perfectly safe, but they can be tougher than other greens—so slicing thin and massaging them helps a lot.

How do I choose good collard greens?

Look for crisp, dark‑green leaves without yellow or brown spots; avoid wilted leaves or mushy stems.