castello-full favorites icon Basket Copy icon-checkmark icon-facebook icon-globe Instagram icon-pinterest Castello sustainability-08 Copy 7 icon-youtube servings icon medium timer Time icon big
Kumara & Kale Salad with Havarti Cheese

Kumara & Kale Salad with Havarti Cheese

6 servings

A crisp and colourful delight - our recipe for Kumara & 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 cabbage, soft kumara and creamy Havarti are brought together by a lovely vinaigrette.

Read more
Where to buy Copy link

ingredients

For the salad:

  • 1 large kumara or sweet potato, cut into ½ inch thick cubes
  • ¼ tsp sea salt
  • grapeseed oil
  • ½ cup red quinoa
  • 1 cup unsalted chicken stock (can substitute for vegetable stock if desired)
  • 2 rashes bacon, cooked and diced
  • 200 g Castello® Creamy Havarti, cubed
  • ¼ small purple cabbage, thinly sliced
  • ½ bunch kale, roughly chopped

For the dressing

  • 2 tbsp red wine vinegar
  • 2 tsp dijon mustard
  • ½ cup grapeseed oil, or olive oil
  • 2 tsp chives, sliced
  • sea salt, to taste

preparation

Preparation

1. Preheat the oven to 190°C and line a baking tray with baking paper.

2. In a bowl or zip lock bag, mix kumara with ¼ tsp of salt, and 1 tbsp of oil. Arrange on the prepared baking tray in a single layer.

3. Bake for 30 minutes or until tender. Set aside to cool.

4. While the kumara cooks, prepare the quinoa by adding 1 cup of stock and the quinoa to a medium saucepan.

5. Bring to a boil. Lower to a simmer, cover and cook for about 15 minutes, or until the stock has been absorbed. Set aside and allow to cool.

6. Prepare the dressing. Whisk the first four ingredients together in a bowl, season to taste.

8. Finally, toss the Castello® Creamy Havarti, cabbage and kale together in a large salad bowl.

10. Top with the bacon pieces and quinoa, dress immediately before serving!

you might also like

all recipes

products used