Collard green and blood orange salad with candied pecans and creamy blood orange mustard dressing

By Richard Ingraham
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A light and full-flavoured salad that gets lots of veggies into your diet. Try the creamy blood orange dressing to bring this dish to the next level. 



For the salad:

  • 2 bunches fresh collard greens
  • 4 blood oranges peeled, cut into ½ inch rounds
  • 1 cup candied pecans

For the dressing:

  • 3 blood oranges, juiced
  • 2 tablespoons red wine vinegar
  • 2 tablespoons maple syrup
  • 1 clove garlic, crushed
  • 2 teaspoons Dijon mustard
  • Kosher salt and fresh ground pepper
  • 3/4 cup grape seed oil


For the dressing:

  1. In a blender, combine the blood orange juice, red wine vinegar, maple syrup, garlic and Dijon mustard.
  2. Blend until smooth.
  3. With the running, add the grape seed oil in a steady stream until combined.
  4. Taste, and season with salt and pepper.

For the salad:

  1. Trim leaves from the tough stalks of collards.
  2. Stack leaves, and roll up, starting at the long end.
  3. Cut into thin slices.
  4. Toss collards with 1/4 cup of the dressing in a large bowl.
  5. Cover and chill for 30 minutes
  6. Toss together blood orange slices and pecans with collard mixture.
  7. Serve immediately.


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