Collard Green Salad with Roasted Sweet Potatoes, Raisins and Pumpkin Seeds

This vegan collard green salad recipe with roasted sweet potatoes, raisins and pumpkin seeds almost didn’t make it to the table. Why? Because after tasting it, I was busy shoveling in my mouth. The generous explanation would be that it was late in the day and I was really hungry, but the truth is, it’s just that good. This Southern-inspired salad is perfect for fall, winter, or the holidays.

This recipe makes ~6 servings.

Two things…

• To prep collard greens for salad, you’ll need to remove the midrib, slice them very thin, and massage the daylights out of them.

• For best results, use roasted walnut oil in the dressing. It works so well with the sherry vinegar, shallots, raisins, dates and sweet potatoes.

I hope it’s a big hit for you! Discover other UVK recipes, like Slow Cooker Vegan Coconut Collard Greens, Vegan Collard Green Rolls with Smoky Jackfruit and Sweet Potatoes, Slow Cooker Vegan Black-Eyed Peas and Collard Greens, Smoky Gnocchi with Sweet Corn, Collard Greens and Tempeh Bacon, Vegan Pumpkin Soup, Grilled Sweet Potato Salad with Creamy Curry Dressing and more.

Collard Green Salad with Roasted Sweet Potatoes, Raisins and Pumpkin Seeds

1 very large sweet potato, small dice (OR ~4 cups small dice sweet potatoes)

Olive oil, to drizzle

Salt and black pepper, to taste

1 small shallot, peeled and quartered

2 Tbsp sherry vinegar

½ tsp salt

¼ cup roasted walnut oil

1 bunch collard greens, thin sliced (OR ~2 cups thinly sliced collard greens)

3 Tbsp raw pumpkin seeds

2 Tbsp raisins

1 Tbsp finely chopped dates

1. Preheat the oven to 425º F. Line a sheet pan with parchment. Spread the sweet potatoes over the parchment. Drizzle with olive oil and season with salt and black pepper to taste. Move the sweet potatoes around until evenly coated and then spread out into an even layer over the pan. Bake @ 425º F for ~22-25 minutes or until fully roasted and cooked through. Set aside to cool.

2. Next, you’ll prepare the dressing for the collard green salad. Add the shallots, sherry vinegar and salt to a blender. Pulse until the shallot is chopped up. Slowly drizzle in the walnut oil and continue to blend until creamy.

3. Add the collard greens to a large salad bowl. Massage until very bright green and soft. Then, add the cooled sweet potatoes, pumpkin seeds, raisins, dates and salad dressing. Stir together. Taste and adjust seasonings, if needed (more salt? more black pepper?). Serve.