Sweet potato & kale salad with mature cheddar | Castello®

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® Tickler mature cheddar, 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)