Sweet Potato & Kale Salad with Havarti Cheese | Deliciously Dairy-Free

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Sweet Potato & Kale Salad with Havarti Cheese


  • Salad
  • 1 package Daiya Jalapeno Havarti Style Block
  • 1 large sweet potato
  • 1/4 tsp sea salt
  • 1/2 cup red quinoa
  • 1 cup vegetable broth
  • 1/4 small purple cabbage, thinly sliced
  • 1 small bunch of kale
  • 1/2 package "It's Not Bacon!" vegan bacon bits
  • Dressing
  • 2 tbsp red wine vinegar
  • 2 tsp dijon mustard
  • 1/4 cup olive oil
  • 2 tsp chives, diced
  • 1 pinch sea salt


Preheat the oven to 375°F, and line a baking sheet with parchment paper.

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.

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 Daiya Jalapeno Havarti Cheese, cabbage, and kale together in a large bowl. Divide and place onto individual serving bowls or plates.

Serve topped with "It's Not Bacon!" pieces and a ¼ cup of quinoa, with dressing on the side.

Tips for cooking with Daiya

45 min
Total Time
15 min
Prep Time
30 min
Cook Time

Free of these allergens

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