Sweet potato & kale salad with Havarti Cheese | Castello®
A crisp and colourful delight - our recipe for Sweet potato & kale salad is bound to light up any table. A diverse mix of ingredients form a vibrant mix of flavours and textures. Crisp kale, crunchy...
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Cooking tools:
- Oven
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- Parchment paper
- Mixing bowl
- Zip-top bag
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- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Serving bowl
- Plate
Ingredients
- 1 large sweet potato (about 1¼ lb.), cut into ½ inch thick cubes
- ¼ tsp sea salt
- 1 grapeseed oil
- ½ cups red quinoa
- 1 cup unsalted chicken broth
- 2 low-sodium and crispy turkey bacon, diced
- 170 g Castello® Aged Havarti, cubed
- ¼ small purple cabbages, thinly sliced
- 1 bunch of kale or ½ of a large bunch, stemmed and roughly chopped
- 2 tbsp red wine vinegar
- 2 tsp dijon mustard
- ½ cups grapeseed oil, or olive oil
- 2 tsp chives, diced
- sea salt, to taste (approx. ½ tsp)
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