Jennifer Causey
Active Time
1 Hour 10 Mins
Total Time
1 Hour 20 Mins
Serves 10 (serving size: 1 1/2 cups)

Collard greens are wonderful in salads; just massage them first (as you would kale) to make them a little more tender. You can prep all of the components a day ahead, store separately, and then toss together shortly before serving.

How to Make It

Step 1

Preheat oven to 375°F. Line 2 rimmed baking sheets with parchment paper, and lightly coat with cooking spray.

Step 2

Toss together bread, 1 tablespoon olive oil, 1/2 teaspoon pepper, and 1/4 teaspoon salt in a large bowl. Place bread in a single layer on a prepared baking sheet. In the same bowl, toss together butternut squash, onion, 1 tablespoon olive oil, 1/4 teaspoon pepper, and 1/4 teaspoon salt; place in a single layer on the other baking sheet.

Step 3

Place both baking sheets in oven. Bake at 375°F until bread is golden brown and crisp, about 30 minutes, stirring after 15 minutes. Remove bread from oven. Continue to cook squash mixture at 375°F until lightly caramelized and tender, about 15 more minutes. Cool bread and squash mixture about 10 minutes.

Step 4

Remove ribs from greens; tear greens into 1-inch pieces to equal about 8 cups. Place greens in a large bowl, and massage with 1 tablespoon canola oil. Set aside.

Step 5

Place 1 cup hot water and dried cherries in a small bowl, and let stand until plumped, about 10 minutes; drain and coarsely chop. Add cherries, squash mixture, and toasted bread to bowl with greens; toss to combine.

Step 6

Whisk together hot sauce, lemon juice, brown sugar, garlic, remaining 3 tablespoons canola oil, remaining 1 tablespoon olive oil, remaining 1/4 teaspoon pepper, and remaining 1/4 teaspoon salt in a small bowl. About 10 minutes before serving, toss greens mixture with dressing on a large platter, and sprinkle with fresh thyme.

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