Recipe: Roasted Sweet Potato and Collard Green Salad

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