Vegetarian that 20% lighter than the average vegetarian meal.
Lightness4/5
Ease4/5
👍 Best for
✓ Beginner cooks✓ 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
540
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✓ 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
3 oz Baby Spinach
2 oz Arugula
½ lb Diced Butternut Squash
1 each Apple
2 tbsp White Balsamic Vinegar
2 oz Smoked Gouda Cheese
2 tbsp Tahini
1 tbsp Soy Sauce
2 tsp Honey
How to make it
1
Position a rack in the center of the oven and heat to 450°F. Rinse and dry all produce. Line a sheet pan with foil. Drain and rinse the chickpeas; pat dry. Spread the chickpeas and squash on the pan; drizzle with olive oil, season, and arrange in an even layer. Roast 19-21 minutes until the chickpeas are browned (they may pop) and the squash is fork-tender.
2
Heat a nonstick pan over medium-high. Add the grated gouda in an even layer. Cook undisturbed 6-8 minutes until melted, lightly browned, and crispy. Transfer to a plate; cool 2 minutes, then break into bite-sized pieces.
3
Meanwhile, quarter, core, and thinly slice the apple. In a bowl, whisk together the tahini, soy sauce, honey, half the vinegar, and a drizzle of olive oil; season.
4
Combine the arugula, spinach, sliced apple, and dressing in a large bowl; toss. Taste and season. Serve topped with the roasted chickpeas and squash and cheese crisps.
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With Butternut Squash, Crispy Gouda & Tahini Dressing makes Fall Harvest 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: 32 min
🍽️ Serves: 1 serving
⚠ Not ideal for
High-protein requirements
Vegans
How to make it
Position a rack in the center of the oven and heat to 450°F. Rinse and dry all produce. Line a sheet pan with foil. Drain and rinse the chickpeas; pat dry. Spread the chickpeas and squash on the pan; drizzle with olive oil, season, and arrange in an even layer. Roast 19-21 minutes until the chickpeas are browned (they may pop) and the squash is fork-tender.
Heat a nonstick pan over medium-high. Add the grated gouda in an even layer. Cook undisturbed 6-8 minutes until melted, lightly browned, and crispy. Transfer to a plate; cool 2 minutes, then break into bite-sized pieces.
Meanwhile, quarter, core, and thinly slice the apple. In a bowl, whisk together the tahini, soy sauce, honey, half the vinegar, and a drizzle of olive oil; season.
Combine the arugula, spinach, sliced apple, and dressing in a large bowl; toss. Taste and season. Serve topped with the roasted chickpeas and squash and cheese crisps.
Fall Harvest 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 Harvest Salad american?
Fall Harvest Salad is tagged as American on the Blue Apron menu. For specific allergen details, refer to the card included with your delivery.
How long does Fall Harvest Salad take to prepare?
Fall Harvest Salad is made in 4 steps. Estimated active time is about 32 minutes based on the recipe instructions.
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