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Chopped Salad Fill 1 Created with Sketch.

with Apples, Sweet Potato, Blue Cheese & Cider Vinaigrette

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    Servings
  • icon_cals Created with Sketch.
    Nutrition
    Est. calories
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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.

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
tried-and-true
kitchen tools
step-by-step
instructions
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!

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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 anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
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: