Feed Your Creativity — Kale Salad with Sweet Potato, Quinoa, and Spiced Havarti

PARTNER POST – Get creative with any of Castello’s uniquely crafted cheeses. Click here for a $1 off coupon to create your own gourmet masterpiece.

A salad that is bold and filling enough to be a main dish. Lush, slightly sweet and with a touch of creamy, tangy Havarti cheese.
By Christine Arel

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This salad is definitely not meant to be a side dish, but instead, a lush, filling, entree salad, packed with nutrients and color. The sweet potatoes and creamy, but slightly tangy Havarti cheese compliment each other perfectly in that ying-yang kind of way, and provides a fantastic balance to the rest of the salad.

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Feed Your Creativity — Kale Salad with Sweet Potato, Quinoa, and Spiced Havarti
 
A salad that is bold and filling enough to be a main dish. Lush, slightly sweet and with a touch of creamy, tangy Havarti cheese.
Author:
Recipe Type: Main, Side
Serves: 4-6
Ingredients
For the Salad
  • 1 large sweet potato (about 1¼ lb.), cut into ½ inch thick cubes
  • ¼ tsp sea salt
  • 1 tbsp grape seed oil
  • ½ cup red quinoa
  • 1 cup unsalted chicken broth
  • 2 pieces low-sodium and crispy turkey bacon, diced
  • 6 oz. of Herbs and Spices Havarti Cheese, cubed ( I used Castello brand)
  • ¼ small purple cabbage, thinly sliced
  • 1 small bunch of kale or ½ of a large bunch, stemmed and roughly chopped
For the Dressing
  • 2 tbsp red wine vinegar
  • 2 tsp dijon mustard
  • ½ cup of grape seed oil, or olive oil
  • 2 tsp chives, diced
  • sea salt, to taste ( I used ½ tsp)
Instructions
  1. Preheat the oven to 375°F, and line a baking sheet with parchment paper.
  2. In a bowl or ziploc bag, mix sweet potatoes with ¼ tsp of salt, and 1 tbsp of oil; arrange on the prepared baking sheet in a single layer. Bake for 30 minutes or until tender. When done, remove from the baking sheet and allow to cool to touch.
  3. While the potatoes bake, prepare the quinoa by adding 1 cup of broth and the quinoa to a medium sauce pan. Bring to a boil; lower to a simmer, cover and cook for about 15 minutes, or until the broth has been absorbed. When complete, remove from the sauce pan and allow to cool.
  4. Prepare the dressing; whisk the first four ingredients together in a bowl; add salt to taste.
  5. Finally, toss the Havarti Cheese, cabbage, and kale together in a large bowl. Divide and place onto individual serving bowls or plates.
  6. Serve topped with bacon pieces and a ¼ cup of quinoa, with dressing on the side.

 
Get creative with any of Castello’s uniquely crafted cheeses. Click here for a $1 off coupon to create your own gourmet masterpiece.

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Christine Arel

A family history of diabetes, high blood pressure and heart disease is what sparked Christine's interest in healthier cooking. As creator of the blog 'No Gojis No Glory', much of her time is spent whipping up healthier versions of everyday favorites. When not in the kitchen, exploring the culinary and fitness scenes in New York City are her favorite pastimes.

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