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White Bean and Radicchio Salad

White Bean and Radicchio Salad with Kale, Sweet Potatoes, and Goat Cheese

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Recipe Details

Story

While its crunchy purple leaves might look like cabbage, radicchio is actually a type of chicory that originated in Italy. It adds a pop of color and bold bite to our hearty salad of kale, white beans, and roasted sweet potatoes. Toss with a citrusy honey-chive dressing, then add an irresistibly creamy thyme-infused goat cheese.

Tags

  • Vegetarian

Quick facts

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

By Chef Shanna

Nutritional info

  • Calories 670
  • Protein 21g
  • Total Carb 65g
  • Total Fat 40g

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

Ingredients & Equipment

What we send

  • sweet potato
    1
    sweet potato
  • white beans
    1 can
    white beans
  • chives
    1/8 ounce
    chives
  • head radicchio
    1
    head radicchio
  • thyme
    1/8 ounce
    thyme
  • multicolor cherry tomato
    1/4 pint
    multicolor cherry tomato
  • roasted salted almonds
    2 tablespoons
    roasted salted almonds
  • lemon
    1
    lemon
  • curly kale
    4 ounces
    curly kale
  • honey
    1/2 ounce
    honey
  • goat cheese
    2 ounces
    goat cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450ºF. Rinse all produce. Halve sweet potato lengthwise, then cut crosswise into ½-inch half-moons. Drain and rinse white beans and pat dry with paper towel. Strip thyme leaves, discarding stems.

  2. Roast sweet potatoes and beans

    Roast sweet potatoes and beans

    On a baking sheet, toss sweet potatoes and white beans with half of thyme, 2 tablespoons olive oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer and roast, mixing halfway through, until sweet potatoes and white beans are tender and slightly charred, 16-18 minutes total.

  3. Prepare remaining ingredients

    Prepare remaining ingredients

    While sweet potatoes and white beans roast, quarter radicchio lengthwise and rinse thoroughly, then thinly slice leaves crosswise, discarding tough stem. Halve tomatoes. Thinly slice chives. Roughly chop almonds, or leave in bag and gently crush with the bottom of a heavy pan. Halve lemon.

  4. Massage kale

    Massage kale

    Tear kale leaves into bite-size pieces, discarding long stems. Sprinkle ¼ teaspoon salt over kale leaves and, using your hands, massage until beginning to soften and darken, 1-2 minutes.

  5. Make dressing and goat cheese

    Make dressing and goat cheese

    In a large bowl (big enough for the salad), whisk together honey, chives, juice of 1 lemon, 3 tablespoons olive oil, ½ teaspoon salt, and pepper as desired. Add roasted sweet potatoes and white beans, radicchio, tomatoes, and kale to bowl with dressing and toss to coat. In a small bowl, whisk together goat cheese, remaining thyme, and 1 tablespoon warm water until smooth and fluffy, 1-2 minutes. Season with ⅛ teaspoon salt and pepper.

  6. Plate salad

    Plate salad

    Divide white bean and radicchio salad between shallow serving bowls. Top with almonds. Dollop over thyme goat cheese. Enjoy!

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