Poultry that 48% lighter than the average poultry meal.
Lightness4/5
Ease2/5
👍 Best for
✓ Calorie-conscious dinners✓ Poultry lovers
This take is generated from the meal's nutrition, price and how it ranks against 1,900 meals we track, a starting point, not a substitute for tasting it yourself. Tried it? Add your rating →
✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from Blue Apron🔄 Availability checked weekly
Nutrition per serving
420
Calories
Per serving, as packaged by Blue Apron. Oils, salt & pepper added at home aren't included.
🧾 Diet fit
Based on this meal's macros per serving
✕ High protein✓ Under 500 cal
Would you order this again?
Be the first to weigh in, it takes one tap.
Allergens & dietary
Contains Allergens aren't itemized by this provider, check the package label before cooking.
Dietary✓ Wheat Free✓ American
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Preheat the oven to 450°F. Rinse and dry all produce. Line a sheet pan with foil. Halve, peel, and thinly slice the onion(s). Trim the squash and halve lengthwise; scoop out seeds and cut crosswise into 1/2-inch pieces. Place on the pan. Drizzle with olive oil; season with salt, pepper, and as much red pepper flake as you like. Toss to coat. Roast 18-22 minutes until browned and fork-tender.
2
Pat the chicken dry and place in a bowl. Season with salt, pepper, and the spice blend; toss. Heat a drizzle of olive oil in a nonstick pan over medium-high. Add in an even layer. Cook undisturbed 3-4 minutes until lightly browned. Continue stirring occasionally 3-4 minutes until browned and cooked through. USDA minimum: 165°F for chicken.
3
Quarter and deseed the lemon(s). In a large bowl, whisk together the mustard, fig spread, half the parmesan, the juice of 2 lemon wedges (4 wedges for 4 servings), and a drizzle of olive oil. Taste and season.
4
Add the kale, roasted vegetables, and raisins to the bowl of dressing; season and toss thoroughly. Taste and season. Serve topped with the cooked chicken. Top with the remaining parmesan. Offer the remaining lemon wedges on the side.
Rate this meal
Tap a star, no signup. Real diner ratings help others choose.
0.0/5 · 0 ratings
📷 Community photos
📸
Cooked Chicken & Delicata Squash Salad? Show it off.
No review needed, just your photo. Tag your Instagram and you could be our Photo of the Week.
By uploading you confirm it's your photo and grant MealFan permission to display it. Photos appear after a quick review.
★★★★★Be the first to review this meal
Made Chicken & Delicata Squash Saladadd a photo 📸, it takes 30 seconds and helps thousands of other home cooks decide.
Blue Apron puts Chicken & Delicata Squash Salad with with Baby Kale & Fig-Mustard Dressing on the menu as a Poultry dish that holds up on a weeknight without asking much of the cook.
A salad is a dish consisting of mixed ingredients, frequently vegetables. They are typically served chilled or at room temperature, though some can be served warm. [1]
Blue Apron delivers weekly meals across the US. For testing notes, delivery details, and how Blue Apron compares to alternatives, read the Blue Apron review on MealFan.
⏱️ Est. time: 32 min
🍽️ Serves: 1 serving
⚠ Not ideal for
High-protein requirements
Vegans
How to make it
Preheat the oven to 450°F. Rinse and dry all produce. Line a sheet pan with foil. Halve, peel, and thinly slice the onion(s). Trim the squash and halve lengthwise; scoop out seeds and cut crosswise into 1/2-inch pieces. Place on the pan. Drizzle with olive oil; season with salt, pepper, and as much red pepper flake as you like. Toss to coat. Roast 18-22 minutes until browned and fork-tender.
Pat the chicken dry and place in a bowl. Season with salt, pepper, and the spice blend; toss. Heat a drizzle of olive oil in a nonstick pan over medium-high. Add in an even layer. Cook undisturbed 3-4 minutes until lightly browned. Continue stirring occasionally 3-4 minutes until browned and cooked through. USDA minimum: 165°F for chicken.
Quarter and deseed the lemon(s). In a large bowl, whisk together the mustard, fig spread, half the parmesan, the juice of 2 lemon wedges (4 wedges for 4 servings), and a drizzle of olive oil. Taste and season.
Add the kale, roasted vegetables, and raisins to the bowl of dressing; season and toss thoroughly. Taste and season. Serve topped with the cooked chicken. Top with the remaining parmesan. Offer the remaining lemon wedges on the side.
Chicken & Delicata Squash Salad is a Blue Apron meal
Which meal service offers Chicken & Delicata Squash Salad?
Chicken & Delicata Squash Salad is offered by Blue Apron. Read the full Blue Apron review on MealFan for pricing, freshness ratings, and how Blue Apron compares to competitors.
Is Chicken & Delicata Squash Salad wheat free?
Chicken & Delicata Squash Salad is tagged as Wheat Free, American on the Blue Apron menu. For specific allergen details, refer to the card included with your delivery.
How long does Chicken & Delicata Squash Salad take to prepare?
Chicken & Delicata Squash Salad is made in 4 steps. Estimated active time is about 32 minutes based on the recipe instructions.
⭐ Leave a Review