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Chopped Salad

with Apples, Sweet Potato, Blue Cheese & Cider Vinaigrette

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

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.

Chopped Salad  with Apples, Sweet Potato, Blue Cheese & Cider Vinaigrette ingredients
  • 1 Baby Sweet Potato
  • 2 Honeycrisp Apples
  • 1 Bunch Tarragon
  • 1 Clove Garlic
  • 1 Head Green Leaf Lettuce
  • 2 Ounces Arugula
  • 1 Shallot
  • 2 Tablespoons Apple Cider Vinegar
  • 1 Stalk Celery
  • ¼ Cup Almonds
  • ½ Cup Blue Cheese, Crumbled
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

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: