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Honeycrisp Collard Green Salad

Fall Honeycrisp Collard Green Salad | Apple Mustard Vinaigrette

Crunchy honeycrisp apple with superfood, shredded collard greens and roasted squash cloaked in a subtle sweet apple mustard vinaigrette.
Course Salads
Cuisine American
Keyword apple mustard vinaigrette, collard greens salad, honeycrisp salad
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 to 6 servings
Calories 353kcal
Author Lauren


Apple Mustard Vinaigrette

  • ¼ cup apple cider vinegar
  • ¼ cup extra virgin olive oil
  • 2 teaspoons whole grain mustard
  • 1 teaspoon lemon juice
  • 2 tablespoons raw honey
  • teaspoon salt

Fall Honeycrisp Collard Green Salad

  • 7 cups shredded collard greens² large stems removed (about 1 head of collard greens)
  • 1 honeycrisp apple cut in quarters and thinly sliced
  • 1 small buttercup squash
  • ¼ cup pine nuts


Apple Mustard Vinaigrette

  • In a food processor or blender¹ add all ingredients except olive oil.  Purée for thirty seconds until honey and vinegar are totally combined.
  • Add olive oil to the dressing mixture and blend on high for 15-20 seconds.  Olive oil should be emulsified (shouldn't separate from the vinegar) but over processing will make the dressing thick.
  • Set aside while assembling the salad ingredients.

Fall Honeycrisp Collard Green Salad

  • Preheat the oven to 375°F.  Cut the buttercup squash into quarters.  Remove seeds and stringy pulp.  Drizzle with olive oil and sprinkle with a pinch of salt and black pepper.  Bake for 30 minutes until squash is tender.  Let cool.
  • Wash collard green leaves thoroughly.  Remove the large stem.  Stacking the leaves on top of each other, slice in thin strips, about ¼-inch thick.  Add to a large bowl and toss with the dressing and pine nuts.
  • Buttercup squash should be cool enough to handle.  Peel the skin away and cut into rough ½-inch cubes.  Add to the collard greens and toss lightly.
  • Plate the collard greens and squash on serving platter.  Top with thinly sliced apple slices, distributing evenly.


¹ A whisk can be used in place of a food processor, it will just take a little more time to incorporate the ingredients.
² If pre-shredded collard greens are available at the store, opt for that time saving option.
Fall Honeycrisp Collard Green Salad will hold up for 3 days when stored in an air tight container and refrigerated.


Calories: 353kcal | Carbohydrates: 44g | Protein: 6g | Fat: 20g | Saturated Fat: 2g | Sodium: 125mg | Potassium: 1246mg | Fiber: 8g | Sugar: 20g | Vitamin A: 7063IU | Vitamin C: 60mg | Calcium: 233mg | Iron: 3mg