Description
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.
Ingredients
Units
Scale
For the Salad
- 1 large sweet potato (about 1 1/4 lb. / 565 g), cut into 1/2 inch thick cubes
- 1/4 tsp sea salt
- 1 tbsp (15 ml) grape seed oil
- 1/2 cup (120 ml) red quinoa
- 1 cup (240 ml) unsalted chicken broth
- 2 pieces low-sodium and crispy turkey bacon, diced
- 6 oz. (170 g) of Herbs and Spices Havarti Cheese, cubed ( I used Castello brand)
- 1/4 small purple cabbage, thinly sliced
- 1 small bunch of kale or 1/2 of a large bunch, stemmed and roughly chopped
For the Dressing
- 2 tbsp (30 ml) red wine vinegar
- 2 tsp dijon mustard
- 1/2 cup (120 ml) of grape seed oil, or olive oil
- 2 tsp chives, diced
- sea salt, to taste ( I used 1/2 tsp)
Instructions
- Preheat the oven to 375°F, and line a baking sheet with parchment paper.
- In a bowl or ziploc bag, mix sweet potatoes with 1/4 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.
- 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.
- Prepare the dressing; whisk the first four ingredients together in a bowl; add salt to taste.
- Finally, toss the Havarti Cheese, cabbage, and kale together in a large bowl. Divide and place onto individual serving bowls or plates.
- Serve topped with bacon pieces and a 1/4 cup of quinoa, with dressing on the side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main, Side
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420