Chopped Salad with Apples, Sweet Potato, Blue Cheese & Cider Vinaigrette

Chopped Salad

with Apples, Sweet Potato, Blue Cheese & Cider Vinaigrette

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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

Even though apples are one of the most widely available and loved fruits in the United States, few people know their rich history. First cultivated in eastern Turkey and introduced to North America in the 1600s, apples are now grown in nearly every state. Washington, however, grows the most, providing over half of the apples in the U.S. each year.

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  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Chopped Salad with Apples, Sweet Potato, Blue Cheese & Cider Vinaigrette
Title
  • 1 Baby Sweet Potato
  • 2 Honeycrisp Apples
  • 1 bunch Tarragon
  • 1 clove Garlic
  • 1 head Green Leaf Lettuce
  • 2 oz Arugula
  • 1 Shallot
  • 2 Tbsps Apple Cider Vinegar
  • 1 stalk Celery
  • ¼ cup Almonds
  • ½ cup Blue Cheese, Crumbled
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:
Heat a small pot of salted water to boiling on high. Wash and dry the fresh produce. Core and medium dice the apples. Peel and medium dice the sweet potato. Roughly chop the tarragon leaves. Peel and mince the garlic, smashing until it resembles a paste. Tear the lettuce leaves and place them in a bowl with the arugula. Peel and mince the shallot to get about 2 tablespoons of minced shallot. Place the garlic paste and minced shallot in a measuring cup or small bowl with the apple cider vinegar. Slice the celery.
Cook the sweet potato:
2 Cook the sweet potato:
Add the diced sweet potato to the boiling water. Cook 4 to 5 minutes, or until tender when pierced with a fork. Drain and rinse under cold water.
Toast the almonds:
3 Toast the almonds:
Add the almonds to a dry pan and cook on high for 1 to 2 minutes, or until fragrant, stirring occasionally. Transfer the toasted almonds to a cutting board. When cool enough to handle, roughly chop the almonds.
Make the cider vinaigrette:
4 Make the cider vinaigrette:

Add the tarragon to the garlic-shallot-vinegar mixture. Slowly whisk in about 2 tablespoons of olive oil until combined. Season with salt and pepper to taste.

Chop the greens:
5 Chop the greens:
Finely chop the lettuce and arugula together, then add them both to a large bowl.
Make the salad & enjoy:
6 Make the salad & enjoy:
Add the diced apples, celery, sweet potato, half the blue cheese and half the almonds to the lettuce and arugula in the bowl. Add some of the vinaigrette (you may have extra) and toss to coat. Season with salt and pepper to taste. Divide the salad between 2 plates. Garnish with the remaining blue cheese and almonds. Enjoy!

Tips from Home Chefs

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Chopped Salad

Prepare the ingredients:
1 Prepare the ingredients:
Heat a small pot of salted water to boiling on high. Wash and dry the fresh produce. Core and medium dice the apples. Peel and medium dice the sweet potato. Roughly chop the tarragon leaves. Peel and mince the garlic, smashing until it resembles a paste. Tear the lettuce leaves and place them in a bowl with the arugula. Peel and mince the shallot to get about 2 tablespoons of minced shallot. Place the garlic paste and minced shallot in a measuring cup or small bowl with the apple cider vinegar. Slice the celery.
2 Cook the sweet potato:
Add the diced sweet potato to the boiling water. Cook 4 to 5 minutes, or until tender when pierced with a fork. Drain and rinse under cold water.
Cook the sweet potato:
Toast the almonds:
3 Toast the almonds:
Add the almonds to a dry pan and cook on high for 1 to 2 minutes, or until fragrant, stirring occasionally. Transfer the toasted almonds to a cutting board. When cool enough to handle, roughly chop the almonds.
4 Make the cider vinaigrette:

Add the tarragon to the garlic-shallot-vinegar mixture. Slowly whisk in about 2 tablespoons of olive oil until combined. Season with salt and pepper to taste.

Make the cider vinaigrette:
Chop the greens:
5 Chop the greens:
Finely chop the lettuce and arugula together, then add them both to a large bowl.
6 Make the salad & enjoy:
Add the diced apples, celery, sweet potato, half the blue cheese and half the almonds to the lettuce and arugula in the bowl. Add some of the vinaigrette (you may have extra) and toss to coat. Season with salt and pepper to taste. Divide the salad between 2 plates. Garnish with the remaining blue cheese and almonds. Enjoy!
Make the salad & enjoy:
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