Serves 8
60 min
Shredded Collard Green Salad with Roasted Sweet Potatoes and Cashews
Recipe GLPRfaaa9a2469ea3e
This vibrant African-inspired salad features tender roasted sweet potato slices infused with warm cumin and thyme, served over a bed of massaged collard greens tossed in a zesty lime-ginger dressing. Finished with creamy goat cheese and crunchy roasted cashews for a perfect balance of textures and flavors.
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Ingredients
2 lb Sweet potatoes, peeled and sliced crosswise into 1/2-inch-thick rounds
⅜ cup Red palm oil or vegetable oil, divided
1 tbsp Cumin seeds
1 tbsp Fresh thyme leaves
2 Garlic cloves, minced
Kosher salt
Freshly ground black pepper
2 tbsp Fresh lime juice
1 tsp Fresh ginger, minced
1 lb Collard greens, stems removed and leaves thinly shredded
2 oz Crumbled goat cheese
¼ cup Roasted unsalted cashews, roughly chopped
Directions
Preheat your oven to 425°F. Line a large baking sheet with parchment paper or aluminum foil.
Place the sliced sweet potatoes in a large bowl. Drizzle with 1/4 cup of the oil and season generously with kosher salt and black pepper. Toss gently to coat all slices evenly.
Spread the sweet potato slices in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until golden and tender.
While the sweet potatoes are roasting, lightly toast the cumin seeds in a dry skillet over medium heat for about 1 minute, stirring constantly, until fragrant. Remove and set aside.
In a small bowl, whisk together the remaining 2 tablespoons of oil, lime juice, minced garlic, minced ginger, toasted cumin seeds, and thyme leaves. Season the dressing with a pinch of salt and black pepper to taste.
Place the shredded collard greens in a large serving bowl. Pour the warm dressing over the greens and massage gently with your hands for 2-3 minutes until the leaves begin to soften and wilt slightly.
Once the sweet potatoes are cooked through and golden, remove them from the oven and let cool for 2-3 minutes.
Arrange the warm roasted sweet potatoes on top of the massaged collard greens. Sprinkle the crumbled goat cheese and chopped roasted cashews over the salad.
Toss gently to combine all ingredients, or serve with the toppings arranged decoratively. Adjust seasoning with additional salt and pepper if needed, and serve immediately while the sweet potatoes are still warm.
