Allergy Associates of La Crosse / Recipes / Shredded Collard Green Salad with Roasted Sweet Potatoes and Cashews

Shredded Collard Green Salad with Roasted Sweet Potatoes and Cashews

Serving size: 8 servings


  • 2 lb. sweet potatoes, peeled and cut crosswise into 1/2-inch-thick slices
  • 2 Tbsp. avocado oil
  • 1⁄4 cup extra virgin olive oil
  • 1 Tbsp. cumin seeds
  • 1 Tbsp. thyme leaves
  • 2 cloves garlic, minced
  • Salt and pepper
  • 2 Tbsp. lime juice, fresh
  • 1 tsp. ginger, minced
  • 1 lb. collard greens, stems removed, leaves thinly shredded
  • 2 oz. goat cheese, crumbled
  • 1⁄4 cup roasted, unsalted cashews, roughly chopped


  1. Preheat the oven to 400°F. Set aside a baking sheet lined with parchment paper.
  2. Toss the sweet potato rounds with 2 tablespoons avocado oil. Add the cumin, thyme, garlic, salt and pepper.
  3. Place sweet potatoes on the baking sheet and bake for 40 minutes, flipping the sweet potatoes at 20 minutes. When tender remove from oven and set aside.
  4. Mix the lime juice and ginger in a small bowl and let sit for 10 minutes. Add the remaining avocado oil and whisk until emulsified. Season with salt and pepper.
  5. Using clean hands or food safe gloves, massage the collard greens with 1 tablespoon of the dressing for 5 minutes in a large bowl to tenderize the leaves.
  6. Transfer the leaves to a serving platter and top with the sweet potatoes, goat cheese and cashews. Serve with the remaining dressing on the side.

Nutrition per serving: 270 calories, 33 g carbohydrates, 5 mg cholesterol, 15 g fat, 4 g fiber, 5 g protein, 150 mg sodium, 7 g sugar.

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