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Berry and Kale Sorghum Salad

https://www.sorghumcheckoff.com/recipes/berry-and-kale-sorghum-salad/

Prep Time

15 Minutes

Make Time

50 Minutes

Yield

6 servings

Sorghum Form

Syrup, Whole Grain

To save on time, pre-cook the sorghum, as it can be refigerated for 5-7 days. Reheat cooked sorghum on the stovetop or in the microwave, and add some olive oil or butter if the grain is a bit dry. Fluff the sorghum with a fork, let cool completely, then add it to the bowl of kale.

Recipe developed by:
Triad to Wellness

Ingredients

Salad

  • 6 cups kale, finely chopped
  • 1 cup slivered almonds
  • 1 cup strawberries, sliced
  • 3/4 cup blueberries
  • 1 cup whole grain sorghum, cooked
  • Mint to garnish

Dressing

  • 1/3 cup olive oil
  • 2 1/2 tablespoons lemon juice
  • 2 1/2 tablespoons apple ciser vinegar
  • 1 tablespoon dijon mustard
  • 1 teaspoon sorghum syrup, or honey
  • 1/4 teaspoon
  • 1/2 teaspoon
  • 1 clove garlic, minced

Instructions

Salad

  1. In a large bowl, combine kale, almonds, strawberries, and blueberries. Gently combine, and set aside.

Dressing

  1. In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, Dijon mustard, sorghum syrup, sea salt, ground pepper, and garlic.

To Serve

  1. Add sorghum to the kale mixture, combine well, and drizzel the dressing over top. Sprinkle with mint, if desired. Serve immediately.

Nutrition Facts

Serving size
1.5 cups
Calories per serving
390
Fat per serving
23g
Sodium per serving
195mg
Carbohydrates per serving
40g
Fiber per serving
9g
Sugar per serving
6g
Protein per serving
10g

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