Vegetarian that 6% lighter than the average vegetarian meal.
Lightness3/5
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 →
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Nutrition per serving
630
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
6 oz Kale
8 oz Sweet Potato
1 each Pasture-Raised Eggs
¼ cup Panko Breadcrumbs
1 each Red Onion
1 each Pear
3 oz Feta Cheese
2 tbsp All-Purpose Flour
2 tbsp Tahini
2 tsp Honey
1 each Lemon
1 tbsp Soy Sauce
1 tsp Black & White Sesame Seeds
2 tbsp Roasted Sunflower Seeds
How to make it
1
Preheat the oven to 450°F. Rinse and dry all produce. Cut the sweet potato into a small dice. Halve and peel the onion, then cut into 1-inch wedges. Pull the kale leaves from the stems and roughly chop. Quarter and deseed the lemon. Halve each block of feta crosswise and pat dry. Quarter, core, and thinly slice the pear.
2
Spread the sweet potato and onion wedges on a sheet pan; drizzle with olive oil and season with salt and pepper. Roast 14 minutes. Add the sunflower seeds and return to the oven 3-4 minutes until the vegetables are fork-tender and the seeds are lightly toasted.
3
In a large bowl, whisk together the tahini, soy sauce, honey, the juice of 2 lemon wedges, and a drizzle of olive oil; season. Add the kale and massage with your hands to slightly soften. Set aside at least 10 minutes to marinate, stirring occasionally.
4
Place the flour on a plate and season with salt and pepper. On a second plate, combine the breadcrumbs and sesame seeds and season. Beat the egg in a bowl with salt and pepper. Coat each feta piece in flour (tap off excess), then beaten egg (let excess drip), then sesame breadcrumbs.
5
Heat a thin layer of oil in a pan over medium-high. When a pinch of breadcrumbs sizzles immediately, add the breaded feta. Cook 2-3 minutes per side until browned. Transfer to a paper towel-lined plate and season immediately with salt.
6
Add the roasted vegetables and sunflower seeds to the bowl of marinated kale. Serve topped with the fried feta and sliced pear, with the remaining lemon wedges on the side.
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With Pear & Roasted Sweet Potato makes Fried Feta & Kale Salad one of the Vegetarian options in Blue Apron's rotating weekly lineup. The serving delivers 630 kcal, placing it at about 32 percent of a typical daily calorie goal.
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.
Daily calorie contribution32% of 2,000 cal target
⏱️ Est. time: 48 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. Cut the sweet potato into a small dice. Halve and peel the onion, then cut into 1-inch wedges. Pull the kale leaves from the stems and roughly chop. Quarter and deseed the lemon. Halve each block of feta crosswise and pat dry. Quarter, core, and thinly slice the pear.
Spread the sweet potato and onion wedges on a sheet pan; drizzle with olive oil and season with salt and pepper. Roast 14 minutes. Add the sunflower seeds and return to the oven 3-4 minutes until the vegetables are fork-tender and the seeds are lightly toasted.
In a large bowl, whisk together the tahini, soy sauce, honey, the juice of 2 lemon wedges, and a drizzle of olive oil; season. Add the kale and massage with your hands to slightly soften. Set aside at least 10 minutes to marinate, stirring occasionally.
Place the flour on a plate and season with salt and pepper. On a second plate, combine the breadcrumbs and sesame seeds and season. Beat the egg in a bowl with salt and pepper. Coat each feta piece in flour (tap off excess), then beaten egg (let excess drip), then sesame breadcrumbs.
Heat a thin layer of oil in a pan over medium-high. When a pinch of breadcrumbs sizzles immediately, add the breaded feta. Cook 2-3 minutes per side until browned. Transfer to a paper towel-lined plate and season immediately with salt.
Add the roasted vegetables and sunflower seeds to the bowl of marinated kale. Serve topped with the fried feta and sliced pear, with the remaining lemon wedges on the side.
Fried Feta & Kale Salad contains 630 kcal per serving, portioned as with Pear & Roasted Sweet Potato.
Which meal service offers Fried Feta & Kale Salad?
Fried Feta & Kale 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 Fried Feta & Kale Salad american?
Fried Feta & Kale 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 Fried Feta & Kale Salad take to prepare?
Fried Feta & Kale Salad is made in 6 steps. Estimated active time is about 48 minutes based on the recipe instructions.
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