Smoky Brown Sugar Steak Salad

Name: Smoky Brown Sugar Steak Salad with Kale, Apple, Roasted Carrots, Sunflower Seeds & Honey Dijon Dressing
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 6 ounce Carrots; 4 ounce Kale; 1 unit Apple; 10 ounce Bavette Steak; 1 unit Brown Sugar Bourbon Seasoning; 1 ounce Dried Cranberries; 3 ounce Honey Dijon Dressing; ½ ounce Sunflower Seeds; Cooking Oil; Salt; Pepper

with Kale, Apple, Roasted Carrots, Sunflower Seeds & Honey Dijon Dressing

Recipe Development TeamUpdated on July 19, 2025

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Bourbon in a salad? Sounds crazy, we know. But, don’t worry—you won’t be raiding your liquor cabinet for this meal! Our Brown Sugar Bourbon Seasoning brings sweetness and depth of flavor to pan-seared chicken. It's served over tender kale packed with roasted carrots, dried cranberries, and crisp apple slices, then topped with sunflower seeds for crunch and a honey Dijon drizzle to complement the spiced bourbon chicken. Trust us—it’s worth a shot!

The serving of protein food in this product is high in protein.

See nutrition information for total fat, cholesterol, and sodium content.

Tags:

High Protein

•Fiber Powered

•Easy Prep

Allergens:

Eggs

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

6 ounce

Carrots

4 ounce

Kale

1 unit

Apple

10 ounce

Bavette Steak

1 unit

Brown Sugar Bourbon Seasoning

1 ounce

Dried Cranberries

3 ounce

Honey Dijon Dressing

(Contains: Eggs)

½ ounce

Sunflower Seeds

Not included in your delivery

Cooking Oil

Salt

Pepper

Nutrition Values

/ per serving

Calories730 kcal

Fat44 g

Saturated Fat11 g

Carbohydrate50 g

Sugar36 g

Dietary Fiber8 g

Protein33 g

Cholesterol100 mg

Sodium1220 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Peeler

•Baking Sheet

•Large Bowl

•Paper Towel

•Large Pan

•Small Bowl

Instructions

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Toss on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until lightly browned and tender, 20-25 minutes. • Let cool for at least 5 minutes.

• Meanwhile, remove and discard any large stems from kale; chop into bite-size pieces. Halve, core, and thinly slice half the apple (whole apple for 4 servings).

• Place kale in a large bowl and lightly season with salt. Using your hands, massage kale (similar to how you would knead dough), until leaves are tender, 30-60 seconds. TIP: To make kale even more tender, add a drizzle of olive oil along with salt before massaging.

• Pat chicken* dry with paper towels and season all over with Brown Sugar Bourbon Seasoning, salt, and pepper. • Heat a drizzle of oil in a large pan over medium heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. • Transfer to a cutting board; let rest at least 5 minutes.

• Add cranberries, roasted carrots, and sliced apple to bowl with kale. Season with salt and pepper. • Reserve a half packet of dressing (whole packet for 4 servings) in a small bowl for serving. Drizzle salad with remaining dressing to taste; toss to combine.

• Thinly slice chicken crosswise. • Divide salad between bowls and top with chicken. Drizzle with reserved dressing. Sprinkle with sunflower seeds and serve.

Beef is fully cooked when internal temperature reaches 145°.