This post is sponsored by Castello®. All comments and opinions are my own.
There’s just something about blue cheese that feels just right for the holiday season for me. It pairs well with so many warm, autumnal foods like dates, nuts, figs and pears. In fact, it’s one of my favorite additions to a seasonal charcuterie board.
But, blue cheese goes beyond the basic cheeseboard. Obviously it’s popular when blended into a dressing paired with a big plate of wings. But it’s also fantastic when sprinkled on salads, stuffed into meatballs, baked into mac & cheese and my favorite… used to crust a big hearty steak!
And when it comes to choosing a blue cheese, there is only one name to know… Castello!
Castello Danish Blue is produced in Denmark using the traditional techniques yielding a cheese with a range full of intricate flavors and distinctly sharp notes. Available in easy to use crumbles, each package features the sharp, tangy, flavor that you love!
And right now you can grab that great taste at a super price. Look for Castello Blue Cheese Crumbles on sale at Publix.
Castello Blue Cheese Crumbles, 4 oz, $3.99
Looking for a tasty way to put that deal to use? Easy… bring the great taste of Castello Cheese to your holiday table.
Why not shake up your basic sweet potato dish this year?! Skip that tired marshmallow covered casserole and try this Blue Cheese & Bacon Sweet Potato Salad instead!
Bacon and blue cheese are always a welcome pairing, but married up with that smooth, buttery flavor profile of sweet potato is absolutely amazing. Trust me, you’re going to need at least a few spoonfuls of this incredible combination to really appreciate the marriage of all of the incredible flavors.
Easy to prepare, this dish is sure to be the star of the meal when you put it alongside a perfectly roasted bird or a spiral-sliced ham. Grab a few ingredients and be sure to get plenty of delicious Castello Blue Cheese during the sale and you are on your way to a new holiday must-have dish!
- 2 lb Sweet Potatoes, peeled and cut into ½ inch cubes
- 2 Tbsp Olive Oil
- ½ tsp Salt
- ¼ tsp Freshly Ground Black Pepper
- 12 oz Thick Cut Bacon
- ⅓ Cup Dried Cranberries
- ¼ Cup Chopped Pecans
- 4 oz Castello Danish Blue Cheese Crumbles
- 1 Tbsp chopped Parsley, for garnish
- ¼ Cup Apple Cider Vinegar
- 2 Tbsp Honey
- 1 Tbsp Dijon Mustard
- 2 Tbsp Reserved Bacon Drippings
- 1 tsp Italian Seasoning
- ¼ tsp Salt
- ¼ tsp Freshly Ground Black Pepper
- ¼ Cup Olive Oil
- Preheat the oven to 400 F. On a large baking tray, toss the cubes sweet potatoes with the olive oil, salt, and pepper. Roast for 20 minutes until the sweet potatoes are fork tender.
- Meanwhile, cook the bacon extra crispy. Remove the bacon and pat dry. Once cool, chop into large bacon bits. Reserve the bacon drippings for the dressing.
- To make the dressing, combine all the dressing ingredients into a small bowl and whisk thoroughly to combine.
- Allow the sweet potatoes to cool slightly. Then, when ready to eat, assemble the sweet potato salad by tossing the sweet potatoes with the bacon, cranberries, pecans, and blue cheese. Then mix in the dressing; start with half and then add more later if desired.
- Garnish with parsley and serve warm or near room temperature.
