Smoky Brown Sugar Steak Salad
with Kale, Apple, Roasted Carrots & Sunflower Seeds
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 quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ ounce
Sunflower Seeds
6 ounce
Carrots
10 ounce
Bavette Steak
4 ounce
Kale
1 unit
Brown Sugar Bourbon Seasoning
3 ounce
Honey Dijon Dressing
(Contains: Eggs)
1 ounce
Dried Cranberries
1 unit
Apple
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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.
