Vegetarian that 18% heavier than the average vegetarian meal.
Lightness2/5
Ease2/5
👍 Best for
✓ Vegetarian 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
790
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
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ Vegetarian✓ 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.
Ingredients
1 each 15.5-oz can Chickpeas
1 each Delicata Squash
3 oz Baby Kale
2 oz Arugula
1 each Apple
2 tsp Honey
1 oz Goat Cheese
¼ cup Roasted Pecans
2 tsp Smoky Honey Habanero Spice Blend (Honey Granules, Brown Sugar, Smoked Paprika, Salt & Habanero Powder)
2 tbsp Mayonnaise
1 tbsp Dijon Mustard
How to make it
1
Preheat the oven to 450°F. Rinse and dry all produce. Drain and rinse the chickpeas. Halve the squash lengthwise; scoop out seeds and cut crosswise into 1/2-inch pieces. Quarter, core, and thinly slice the apple(s). Roughly chop the pecans. In a large bowl, combine the spice blend and 2 tablespoons olive oil (4 tbsp for 4 servings). In a separate large bowl, whisk together the mustard, mayonnaise, honey, and 1 tablespoon olive oil (2 tbsp for 4 servings).
2
Line a sheet pan (or 2 for 4 servings) with foil. Spread the drained chickpeas and squash on the foil. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast 18-22 minutes until lightly browned and the squash is fork-tender. Transfer to the bowl of spiced oil and stir to coat. Taste and season. Air fryer option: 370°F for 14-17 minutes.
3
Add the kale, arugula, and the roasted squash and chickpeas to the bowl of dressing; toss to combine. Serve topped with the sliced apple(s), crumbled goat cheese, and chopped pecans.
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With Roasted Squash, Chickpeas & Goat Cheese makes Fall Baby Kale & Apple Salad one of the Vegetarian options in Blue Apron's rotating weekly lineup.
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: 24 min
🍽️ Serves: 1 serving
🌿 Vegetarian
✓ Perfect for
Vegetarians
⚠ Not ideal for
High-protein requirements
Vegans
How to make it
Preheat the oven to 450°F. Rinse and dry all produce. Drain and rinse the chickpeas. Halve the squash lengthwise; scoop out seeds and cut crosswise into 1/2-inch pieces. Quarter, core, and thinly slice the apple(s). Roughly chop the pecans. In a large bowl, combine the spice blend and 2 tablespoons olive oil (4 tbsp for 4 servings). In a separate large bowl, whisk together the mustard, mayonnaise, honey, and 1 tablespoon olive oil (2 tbsp for 4 servings).
Line a sheet pan (or 2 for 4 servings) with foil. Spread the drained chickpeas and squash on the foil. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast 18-22 minutes until lightly browned and the squash is fork-tender. Transfer to the bowl of spiced oil and stir to coat. Taste and season. Air fryer option: 370°F for 14-17 minutes.
Add the kale, arugula, and the roasted squash and chickpeas to the bowl of dressing; toss to combine. Serve topped with the sliced apple(s), crumbled goat cheese, and chopped pecans.
Which meal service offers Fall Baby Kale & Apple Salad?
Fall Baby Kale & Apple 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 Fall Baby Kale & Apple Salad vegetarian?
Fall Baby Kale & Apple Salad is tagged as Vegetarian, Wheat Free, American on the Blue Apron menu. For specific allergen details, refer to the card included with your delivery.
How long does Fall Baby Kale & Apple Salad take to prepare?
Fall Baby Kale & Apple Salad is made in 3 steps. Estimated active time is about 24 minutes based on the recipe instructions.
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