Recipe: Roasted Sweet Potato and Collard Green Salad

Last updated: November 22, 2021, at 1:28 p.m. PT

Originally published: November 22, 2021, at 1:18 p.m. PT

Roasted Sweet Potato and Collard Green Salad prepared on a plate and garnished with fresh herbs.

INGREDIENTS

  • 1-pound sweet potatoes, sliced into ½ inch rounds
  • ¼ cup avocado oil, divided
  • 1 ½ teaspoon cumin seeds
  • 1 ½ teaspoon dried thyme
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • 2 tablespoons red wine vinegar
  • 1 shallot, minced
  • 1 teaspoon honey
  • 1 bunch collard green, stems discarded, leaves finely chopped
  • ¼ cup crumbled goat cheese
  • ¼ cup chopped roasted cashews
     

INSTRUCTIONS

  1. Preheat oven to 400 degrees F.
  2. Toss sweet potatoes with 2 tablespoons of oil, cumin, thyme, garlic, salt, and pepper.
  3. Roast until golden brown and tender – about 30 minutes, flipping halfway.
  4. Set aside to cool.
  5. Whisk together the remaining 2 tablespoons of oil with vinegar, shallot, honey, and season with salt and pepper.
  6. Pour one tablespoon of dressing over the collard green leaves and massage for a minute or two until softened.
  7. Spread greens over a platter and top with roasted sweet potatoes, crumbled goat cheese, and cashews.
     

SERVES: 4
 

Category: Recipes