Name: Collard Green Salad with Oranges and Port-Soaked Cherries
Total time: 35 min
Ingredients: .67 cup dried cherries; .5 cup (4 oz.) port; .25 cup plus 1 Tbsp. extra-virgin olive oil; 2 tablespoons apple cider vinegar; 1 tablespoon whole-grain mustard; 1 teaspoon Dijon mustard; 1 teaspoon honey; .5 teaspoon kosher salt; .5 teaspoon black pepper; 8 cups thinly sliced, stemmed collard greens (from 2 [1-lb.] bunches); .5 cup thinly sliced red onion (from 1 small onion), rinsed and drained; 2 (6-oz.) navel oranges, peeled and sliced into ¼-inch-thick rounds (about 10 rounds); .5 cup toasted walnut halves; 2 ounces goat cheese, crumbled (about ½ cup)

Port-infused dried cherries make this simple salad extra special.

Ann Taylor Pittman

Updated on January 6, 2022

Collard Green Salad with Oranges and Port-Soaked Cherries — Photo: Greg Dupree; Food Styling: Torie Cox; Prop Styling: Ginny Branch

Active Time:

25 mins

Stand Time:

10 mins

Total Time:

35 mins

Servings:

We're here to prove that a salad can make a stunning main course. Our favorite example? A heaping bowl of Collard Green Salad with Oranges and Port-Soaked Cherries. This salad hits all the right notes: Tangy goat cheese, sweet oranges, earthy walnuts, jammy cherries, and slightly-spicy mustard. The Dijon adds a nice tang to the dressing, contrasting with notes of molasses from the port. It's really the juicy, port-infused cherries that make this simple salad extra special. If you'd rather skip the port, dried cherries will work well too; apple or grape juice would also make great non-alcoholic substitutes for the sweet wine.

This salad is a great way to showcase raw collard greens, which bring a slight bitterness that complements the sweetness of the fruit. A few tips from our Test Kitchen: Cutting the collards into thin strips and gently massaging them goes a long way in tenderizing the greens. Feel free to take advantage of citrus season, including different citrus varieties to showcase all the colors and levels of sweetness that winter has to offer. While this dish makes a beautiful main, we love to serve it alongside salmon for brunch or grilled chicken strips for dinner.

Ingredients

⅔ cup dried cherries
½ cup (4 oz.) port
¼ cup plus 1 Tbsp. extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon whole-grain mustard
1 teaspoon Dijon mustard
1 teaspoon honey
½ teaspoon kosher salt
½ teaspoon black pepper
8 cups thinly sliced, stemmed collard greens (from 2 [1-lb.] bunches)
½ cup thinly sliced red onion (from 1 small onion), rinsed and drained
2 (6-oz.) navel oranges, peeled and sliced into ¼-inch-thick rounds (about 10 rounds)
½ cup toasted walnut halves
2 ounces goat cheese, crumbled (about ½ cup)

Directions

Microwave cherries and port in a small microwavable bowl on HIGH until port comes to a boil, about 90 seconds. Let stand 10 minutes. Drain, reserving cherries and 2 tablespoons port (discard remaining port).
Place oil, vinegar, whole-grain and Dijon mustards, honey, salt, pepper, and reserved 2 tablespoons port in a lidded jar. Seal lid; shake well until blended and creamy.
Place collards in a large bowl. Drizzle with half (about ⅓ cup) of the vinaigrette. Gently massage together using your hands until collards wilt, about 2 minutes. Add onion and oranges; toss gently to combine. Arrange salad on a platter or in a large bowl. Sprinkle with walnuts, goat cheese, and port-soaked cherries. Drizzle with remaining vinaigrette.