Thank you to Castello Havarti for partnering with me for this sponsored post: Feed Your Creativity with Castello Havarti!
In honor of March and St Patrick’s day tomorrow... it’s time to have a Ruben done up fancy and healthier. I mean, let’s be real here: March is also national nutrition month, so I would be remiss if I didn’t make some attempt to add in some veggies to this recipe.
One way to make a ruben a little bit healthier is by picking a cheese with big impact. When I realized Castello had a havarti cheese in a wild garlic flavor, the wheels started turning. Wild garlic is the perfect way to infuse another layer of big flavor impact that cuts through the fat while using a perfect creamy meltable cheese. Ya'll. This cheese can MELT. Plus, you could totally pull off this recipe with a few of their other Castello Havarti cheeses in dill, caraway (OMG PERFECT), jalapeño and herbs and spices blend.
There is no crime in a ruben, or a pizza or whatever food has been given an 'unhealthy' label by society. You guys know I love all of those things. But I use them as ‘confetti’ to a blend of veggies which is exactly what we're doing here. By balancing a sweet butternut squash with salty corned beef or bitter and peppery arugula, everything comes together so nicely to make a party on a plate.
Ruben Crouton Salad
/// Ingredients ///
- 2 slices rye bread
- 1/4 pound corned beef
- 2 ounces Castello Havarti, Wild Garlic cheese
- 1 Tablespoon butter
- 1/2 cup, cubed roasted butternut squash
- 2 cups arugula
- 1/2 apple, (crisp variety like Fuji), sliced into matchsticks
- 1 pickle spear, minced
- 1/4 cup greek yogurt, 0%
- 1/4 cup mayo
- 2 T ketchup
- a dash Worcestershire sauce
- freshly ground pepper
/// Directions /// To make a ruben, heat up a cast iron skillet and add the pat of butter to melt. Lay two pieces of bread flat. Place cheese on the first layer, touching the bread and then build with corned beef. Top with other slice of bread and place on the heated skillet to toast and allow cheese to melt. Flip over to toast the other side. Cut into cubes. To make the dressing, mix everything together in a small dish. To make salad add salad ingredients, top with croutons and drizzle dressing over the top.
Dietitian Nutritionist. My husband Chris and I create food and beverage photos, videos, stopmotions and recipes. And they're really cool.