My friend Terree from the nature photography club shared this recipe with me. She makes it with kale in place of the collard greens.
It is an interesting combination of flavors and is easy to make and very colorful.

3 c. SWEET POTATOES, peeled and cubed
1 Tbsp. OLIVE OIL
1/2 tsp. SEA SALT
1/4 tsp. PEPPER
1/2 c. ROASTED PUMPKIN SEEDS (PEPITAS)
3/4 c. DRIED CHERRIES
Zest and juice of one LEMON
1 Tbsp. coarse MUSTARD
1 Tbsp. OLIVE OIL

Toss sweet potatoes with the olive oil, salt and pepper.
Roast at 375°F for 25-30 minutes.

Toss collard greens with hot sweet potatoes and return to oven for about 5 minutes or until greens are wilted.

Transfer to bowl and add pumpkin seeds, cherries and lemon zest.

In a separate bowl, whisk lemon juice, mustard, and oil and toss with salad.
Serve at room temperature.