Berry and Kale Sorghum Salad

5.15.17 / 1 comment

Berry Delicious

Give your standard greens a refreshing makeover with our Berry and Kale Sorghum Salad. This gorgeous dish is the perfect addition to your dinner table, as it will add vibrant colors, flavor, and depth to anything you choose to pair it with. This salad can also spruce up a standard workday lunch, as it looks fabulous, stays compact, and provides amazing tastes that everyone will be jealous of.


Nutrient Booster: Kale

One of the reasons we love this salad is due to it’s high nutrition content. Since this recipe contains kale, it’s teeming with vitamins and minerals, such as calcium, manganese, and vitamins A, C, K, and B-6. In fact, kale is considered a superfood, and for good reason–just a one cup serving provides you with 33 calories, 0 grams of saturated fat, 25 milligrams of sodium, and 3 grams of protein, so it’s a great addition to your refrigerator and daily diet. In addition to the multiple nutritional benefits, kale has also been found to contain anti-inflammatory nutrients, which studies have shown may aid in fighting different forms of cancer. This research has shown that the carotenoids lutein and beta-carotene are stand-out antioxidants and help reduce oxidative stress.


Perfect Pairs

Pair this with our Black Sesame Encrusted Salmon, Grilled Chicken Satay with Thai Style Peanut Sauce or Simple Black Bean Burgers for an all around balanced meal!

Berry and Kale Sorghum Salad

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6 servings



  • 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


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


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

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

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

Recipe Notes

To save on time, pre-cook the sorghum, as it can be refrigerated 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.

Nutrient Analysis:
Serving size: 1.5 cups Calories: 390 calories, Fat: 23 grams, Carbohydrates: 40 grams, Sugar: 6 grams, Sodium: 195 milligrams, Fiber: 9 grams, Protein: 10 grams

Triad to Wellness has provided nutrition communication services to The Sorghum Checkoff and 
Wondergrain. However, we were not compensated for this post. All opinions are our own.

One Response to Berry and Kale Sorghum Salad

  1. Pingback: 16 Salads to Celebrate the Fruits of Summer - My Menu Pal

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