Collard Green Salad with Spiced Sweet Potatoes, Fresh Chèvre, and Peanuts
Many overlook collards as a great salad option. Here, the leaves hold up well to a creamy lemon-tahini dressing, while their slight peppery bite pairs wonderfully with spicy sweet potatoes, tangy goat cheese, snappy radishes, and crunchy, roasted peanuts. You’ll have leftover dressing; store it refrigerated for up to two weeks.
- SPICED SWEET POTATOES:
- 2 sweet potatoes 1½ to 2 pounds total, cut into ½-inch cubes
- 2 teaspoons Ethiopian berbere spice
- 1½ teaspoons kosher salt
- 2 cloves garlic minced
- 2 tablespoons olive oil
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- LEMON-TAHINI DRESSING:
- ¼ cup tahini
- 1 lemon zested and juiced
- 1 tablespoon white wine vinegar
- 1 teaspoon kosher salt plus more to taste
- ¾ cup olive oil
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- ASSEMBLY:
- 1 bunch collard greens stems removed and leaves cut into ½-inch ribbons (about 6 cups total)
- Kosher salt to taste
- ½ large watermelon radish thinly sliced
- ¼ cup crumbled fresh chèvre
- ¼ cup roasted unsalted peanuts, roughly chopped
SPICED SWEET POTATOES: Heat oven to 375°F. Toss sweet potatoes with berbere spice, salt, garlic, and olive oil in a medium bowl. Transfer to a baking sheet and roast for 25 minutes, or until fork-tender. Set aside to cool.
LEMON-TAHINI DRESSING: Meanwhile, combine tahini, lemon zest and juice, vinegar, salt, and olive oil in a food processor and pulse until smooth. Season to taste as necessary.
ASSEMBLY: Using your hands, toss collard greens with 4 to 5 tablespoons dressing (or as much as needed to lightly, evenly dress the greens) and a pinch or two of salt in a large serving bowl. Top with sweet potatoes, radish, chèvre, and peanuts. Serve with remaining dressing on the side, if desired.