Shredded Collard Green Salad with Roasted Sweet Potatoes and Cashews - Allergy Associates of La Cros
Shredded Collard Green Salad with Roasted Sweet Potatoes and Cashews Ingredients - 2 lb.
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Ingredients
- 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
- 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
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