Apple & Blue Cheese Panzanella Salad with Smashed Purple Potatoes

Apple & Blue Cheese Panzanella Salad

with Smashed Purple Potatoes

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Panzanella is a Tuscan salad traditionally prepared with crispy bread and tomato. Here, we’re modifying the age-old recipe to feature winter produce. Instead of tomato, we’re tossing cold-weather apple with diced, oven-toasted baguette and an array of truly gourmet ingredients: tender baby kale, pecans and tangy blue cheese. And for heartiness and gorgeous color, we’re adding smashed purple potatoes. Halfway between whole and mashed, smashed potatoes have an incredible consistency that deliciously picks up the flavors of the ingredients around them.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    635 Cals (est.)
fresh
ingredients
Apple & Blue Cheese Panzanella Salad with Smashed Purple Potatoes
Title
  • ½ lb Purple Potatoes
  • 1 Small Baguette
  • 3 oz Baby Kale
  • 1 Apple
  • 1 Red Onion
  • 1 bunch Mint
  • 3 Tbsps Pecans
  • 1 Tbsp Apple Cider Vinegar
  • ½ cup Crumbled Blue Cheese
  • ¼ cup Sour Cream
tried-and-true
kitchen tools
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Large dice the bread boule. Core and cut the apple into matchsticks; toss with a splash of the vinegar to prevent browning. Peel and thinly slice the onion. Pick the mint leaves off the stems; discard the stems. Roughly chop the pecans.

Cook & dress the potatoes:
2 Cook & dress the potatoes:

Once the pot of water is boiling, add the potatoes. Cook 18 to 20 minutes, or until tender when pierced with a fork. Drain thoroughly and run under cold water. Set aside to cool. Once the potatoes are cool enough to handle, place them in a large bowl. Using a fork, smash the potatoes. Add the mint (roughly chopping the leaves just before adding) and 1 tablespoon of olive oil; season with salt and pepper to taste. Toss gently to combine.

Toast the pecans:
3 Toast the pecans:

While the potatoes cook, arrange the pecans in a single, even layer on a clean, dry sheet pan. Toast in the oven 2 to 3 minutes, or until fragrant. Transfer to a small bowl and set aside. Wipe off the sheet pan.

Make the croutons:
4 Make the croutons:

Place the diced bread on the same sheet pan used to toast the pecans. Drizzle with olive oil and season with salt and pepper; toss gently to coat. Arrange in a single, even layer and toast in the oven 4 to 6 minutes, or until golden brown and crispy on the outside but still soft on the inside. Set aside.

Make the dressing:
5 Make the dressing:

In a small bowl, combine the sour cream and remaining vinegar; season with salt and pepper to taste. Slowly add 1 tablespoon of olive oil; whisk until well combined.

Dress the salad & plate your dish:
6 Dress the salad & plate your dish:

In a large bowl, combine the baby kale, apple, dressed potatoes, croutons, toasted pecans, blue cheese and as much of the red onion as you’d like (you may have extra onion). Season with salt and pepper to taste. Add as much of the dressing as you’d like (you may have extra); toss gently to coat. Divide the salad between 2 plates. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Large dice the bread boule. Core and cut the apple into matchsticks; toss with a splash of the vinegar to prevent browning. Peel and thinly slice the onion. Pick the mint leaves off the stems; discard the stems. Roughly chop the pecans.

2 Cook & dress the potatoes:

Once the pot of water is boiling, add the potatoes. Cook 18 to 20 minutes, or until tender when pierced with a fork. Drain thoroughly and run under cold water. Set aside to cool. Once the potatoes are cool enough to handle, place them in a large bowl. Using a fork, smash the potatoes. Add the mint (roughly chopping the leaves just before adding) and 1 tablespoon of olive oil; season with salt and pepper to taste. Toss gently to combine.

Cook & dress the potatoes:
Toast the pecans:
3 Toast the pecans:

While the potatoes cook, arrange the pecans in a single, even layer on a clean, dry sheet pan. Toast in the oven 2 to 3 minutes, or until fragrant. Transfer to a small bowl and set aside. Wipe off the sheet pan.

4 Make the croutons:

Place the diced bread on the same sheet pan used to toast the pecans. Drizzle with olive oil and season with salt and pepper; toss gently to coat. Arrange in a single, even layer and toast in the oven 4 to 6 minutes, or until golden brown and crispy on the outside but still soft on the inside. Set aside.

Make the croutons:
Make the dressing:
5 Make the dressing:

In a small bowl, combine the sour cream and remaining vinegar; season with salt and pepper to taste. Slowly add 1 tablespoon of olive oil; whisk until well combined.

6 Dress the salad & plate your dish:

In a large bowl, combine the baby kale, apple, dressed potatoes, croutons, toasted pecans, blue cheese and as much of the red onion as you’d like (you may have extra onion). Season with salt and pepper to taste. Add as much of the dressing as you’d like (you may have extra); toss gently to coat. Divide the salad between 2 plates. Enjoy!

Dress the salad & plate your dish:
Browse Steps
1 of 6