Collard Green Salad with Roasted Sweet Potato and Cashews

Collard greens with roasted sweet potatoes, tangy rich goat cheese and cashews with lime vinaigrette.

By: Corey Green, Signature Chef

Prep Time: 15 min
Cook Time: 30 min

RECIPE
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Servings:

Yield: 4 servings

Ingredients:

1 pound roasted sweet potatoes
1/2 cup lime juice
1 teaspoon kosher salt
1 teaspoon ground black pepper
2 teaspoons cumin seeds
1 tablespoon ginger root, minced
1/2 cup olive oil
1 tablespoon whole clove peeled garlic, minced
4 cups collard greens, shredded
1/2 cup chevre (goat) cheese
1/4 cup roasted unsalted cashews, chopped

Roasted Sweet Potatoes
1 pound sweet potatoes, peeled, diced1/4 inch
1/4 cup olive oil

Allergens:

Milk, Tree Nuts

Nutritional Information

Vegetarian

Directions:

Roasted Sweet Potatoes: Toss sweet potatoes with oil. Arrange in single layer on sheet pan. Roast in a 350 degree F oven for 25 minutes or until tender.
For Service: Season sweet potatoes with salt, pepper and cumin seed. In a small bowl, combine lime juice, ginger ,olive oil and garlic. Mix until well blended. Place collards into boiling water for 2 minutes or until vibrant green in color. Drain collards into colander and submerge into ice bath to stop cooking. Place collards in a salad spinner to remove excess water. In a bowl, combine collards greens and garlic and ginger dressing. Toss to evenly coat. Place collard greens on plate, evenly distribute around the collard greens, sweet potatoes, goat cheese and cashews.