Past Recipes
Tahini-Turmeric Kale Salad

Tahini-Turmeric Kale Salad with White Beans and Za’atar Feta

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Packed full of superfoods, this is a powerhouse salad that will make you feel oh-so-good. A hearty base of quinoa and kale gets layered with white beans, cherry tomatoes, and sweet potatoes roasted with za’atar—a Middle Eastern blend of dried oregano, thyme, sesame seeds, and sumac. Another unique spice, turmeric—known for its bright yellow hue—adds a pop of color to the tahini-ginger dressing. Chopped almonds and wedges of feta complete this vibrant, flavorful bowl.

  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Shanna

By Chef Shanna

  • Calories 960
  • Protein 37g
  • Total Carb 101g
  • Total Fat 48g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • quinoa and ancient grains
    • 1/2 cup
    • quinoa and ancient grains
  • sweet potato
    • 1
    • sweet potato
  • za'atar spice mix
    • 1 tablespoon
    • za'atar spice mix
  • white beans
    • 1 can
    • white beans
  • dinosaur kale
    • 6 ounces
    • dinosaur kale
  • multicolor cherry tomatoes
    • 1/4 pint
    • multicolor cherry tomatoes
  • lemon
    • 1
    • lemon
  • feta cheese
    • 7 ounces
    • feta cheese
  • roasted salted almonds
    • 2 tablespoons
    • roasted salted almonds
  • ginger
    • 1/8 ounce
    • ginger
  • garlic
    • 1 clove
    • garlic
  • tahini
    • 1 tablespoon
    • tahini
  • ground turmeric
    • 1/4 teaspoon
    • ground turmeric

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot with lid
  • baking sheet

Cooking Steps

  1. Make quinoa

    Make quinoa

    Preheat oven to 450°F. In a medium pot, combine quinoa and ancient grains, 1 cup water, and ¼ teaspoon salt. Bring to a boil over high heat, then reduce heat to medium low, cover pot, and simmer until water is absorbed and quinoa is tender, about 15 minutes. Remove pot from heat and let stand, still covered, for 10 minutes.

  2. Roast sweet potato

    Roast sweet potato

    While quinoa cooks, rinse all produce. Cut sweet potato into ½-inch cubes. On a baking sheet, toss sweet potatoes with half of za'atar, 2 teaspoons olive oil, and ¼ teaspoon salt. Arrange in a single layer and roast until tender and golden brown, 15-20 minutes.

  3. Prepare remaining ingredients

    Prepare remaining ingredients

    While sweet potato roasts, drain and rinse white beans. Pat kale dry with paper towel, then stack and thinly slice leaves, discarding stems. Using your hands, massage kale until beginning to soften, 1-2 minutes. Halve tomatoes. Halve lemon. Halve feta on a diagonal (we think this creates a nice presentation). Roughly chop almonds, or leave in bag and gently crush with the bottom of a heavy pan.

  4. Make ginger-garlic paste

    Make ginger-garlic paste

    Trim and discard skin of ginger and mince. Mince garlic. Combine ginger and garlic and, still on cutting board, sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until ginger and garlic are broken down and a paste forms.

  5. Make dressing

    Make dressing

    In a small bowl, whisk together tahini, ginger-garlic paste, half of turmeric, juice of ½ lemon, 1 tablespoon water, ¼ teaspoon salt, and pepper as desired (use remaining turmeric in your favorite smoothie). Set aside until ready to serve. To pot with quinoa, still off heat, add juice of remaining lemon, 2 tablespoons olive oil, and ½ teaspoon salt; then add kale and white beans. Toss to coat.

  6. Plate tahini-turmeric kale salad

    Plate tahini-turmeric kale salad

    Divide kale-quinoa mixture between serving bowls. Layer with roasted sweet potato and tomatoes. Drizzle over tahini-turmeric dressing, then garnish with almonds. Sprinkle feta with remaining za'atar, then top bowls with za'atar feta and dig in!

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