Collard Greens Salad Recipe

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

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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.

Prep Time20

Total Time20

Course: Salad, Side Dish

Cuisine: American

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.

Nutrition