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Sorghum Fall Harvest Salad with Sorghum Syrup Dressing

https://www.sorghumcheckoff.com/recipes/sorghum-fall-harvest-salad-with-sorghum-syrup-dressing/

Prep Time

15 Minutes

Make Time

20 Minutes

Yield

4- 1 cup servings

Sorghum Form

A nourishing salad with bold textures and flavors, brought together by a tangy-sweet  sorghum syrup dressing.

Ingredients

Main Recipe Ingredients

  • 4 cups kale, chopped
  • 1 cup cooked sorghum
  • 1 cup roasted butternut squash, cubed
  • 1 small apple, diced
  • 1/2 cup pecan halves, toasted
  • 1/4 cup dried cranberries
  • 1/4 cup red onions, diced
  • 1/3 cup feta cheese, crumbled

Sorghum Syrup Dressing Ingredenits

  • 1/4 cup olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp sorghum syrup
  • 1 tsp Dijon mustard

Instructions

Main Recipe Instructions

  1. Preheat the oven to 400°F. Toss cubed butternut squash with a drizzle of olive oil, salt, and pepper.
  2. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway, until tender and golden.

Sorghum Syrup Dressing Instructions

  1. In a jar or small bowl, whisk together olive oil, apple cider vinegar, sorghum syrup, Dijon mustard, salt, and pepper until emulsified.

Assembly Method

  1. Add chopped kale to a large bowl. Massage with drizzle of olive oil 1-2 minutes until tender.
  2. Arrange precooked sorghum, roasted squash, apple, pecans, dried cranberries, red onion, and feta cheese on top of kale.
  3. Drizzle with sorghum syrup dressing just before serving. Toss lightly to combine or serve dressing on the side.