Shredded Collard Green Salad with Roasted Sweet Potatoes and Cashews

Ingredients

• 2 lb. sweet potatoes, peeled and cut crosswise into 1/2-inch-thick slices
• 1 tbsp. cumin seeds
• 1 tbsp. thyme leaves
• 2 cloves garlic
• Kosher salt and freshly ground black pepper
• 2 tbsp. fresh lime juice
• 1 tsp. minced ginger
• 1 lb. collard greens, stems removed, leaves thinly shredded (6 cups)
• 2 oz. goat cheese, crumbled
• ¹⁄₄ cup roasted, unsalted cashews, roughly chopped