This hearty salad can be served as a main dish or alongside a warming winter soup.
Ingredients
For the salad
1.5 pounds sweet potato, peeled and cut into ½” slices
½ teaspoon thyme leaves
½ teaspoon cumin seeds
2 tablespoons olive oil
1 bunch collard greens, washed and shredded
2 tablespoons pepitas
¼ cup pistachios, toasted
2 ounces goat cheese, crumbled
Salt and pepper
For the dressing
4 tablespoons pepitas
¼ cup parsley leaves
5 tablespoons olive oil
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
Juice of half a lemon
3 tablespoons water
Salt and pepper to taste
INSTRUCTIONS
Preheat oven to 400℉. Place sweet potatoes on a rimmed baking sheet and toss with thyme, cumin, olive oil and salt and pepper to taste. Roast for 40 minutes, flipping once halfway through cooking, until golden brown. While the sweet potatoes cook, prepare dressing: place all ingredients into a food processor and blend until smooth. To assemble salad, place collard greens in a large bowl and add half the dressing, massaging into the greens for 5 minutes. Add remaining ingredients and toss to combine, drizzling remaining dressing to finish.
