Nourishing Salad

Enjoy our Kale, Fennel and Sorghum salad for a delicious & nourishing lunch or dinner. This salad makes a great side dish to whatever your putting on the grill but is teeming with enough nutrients to be enjoyed on it’s own. Filled with fresh produce bursting with flavors, we’re sure this salad will become a staple in your kitchen!

Nutrient Booster: Sorghum

We love the addition of sorghum to this recipe not only because of it’s unique texture and delicious taste, but because of it’s amazing nutritional benefits. Sorghum is a naturally gluten-free grain that provides protein, fiber, iron, vitamin B6, niacin, magnesium and more! Plus, sorghum is rich in antioxidants, helping your body fight free radicals and stay healthy. For more information, recipes and more, visit the Simply Sorghum website.

Meal Prep

This is a great salad to serve with dinner and make extras for lunch the next day. The kale in this salad will not wilt and the sorghum will not be soggy. The extra salad pairs well with grilled chicken, steak, salmon or tofu for a protein boost. However you choose to enjoy this salad, we’re sure it will be a hit with everyone!

Kale, Fennel and Sorghum Salad

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients

Marinade

  • 1 small lime, juiced
  • 2 tablespoons olive oil
  • salt and pepper to taste

Salad

  • 2 cups kale, finely chopped
  • 1/4 bulb fennel, thinly sliced
  • 1/4 cup yellow pepper, chopped
  • 1/4 cup red pepper, chopped
  • 1/4 sweet onion, thinly sliced
  • 1 cup whole grain sorghum, cooked

Dressing

  • 3/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon dijon mustard
  • 1 clove garlic, minced
  • 1 small lime, juiced
  • 1 teaspoon honey
  • 2 tablespoons fresh basil, finely chopped
  • salt and pepper to taste

Instructions

Marinade

  1. In a medium bowl whisk together the lime juice, olive oil and salt and pepper to taste. Add the kale, fennel, peppers and the onion in the prepared marinade and just moisten, don't drench the kale. Refrigerate at least 2 hours prior to serving.

Salad

  1. Mix the kale, fennel, peppers, onion and[b] cooked[/b] whole grain sorghum in a separate bowl.

Dressing

  1. In a small bowl, whisk together the ingredients of the salad dressing. Add 1/4 cup of salad dressing and toss to combine. Store extra dressing in refrigerator. 

Recipe Notes

Nutrient Analysis:
Serving size: 1 cup (with marinade), Calories: 337 calories, Fat: 17 grams, Saturated fat: 3 grams, Unsaturated fat: 2 grams, Sugar: 5 grams, Sodium: 68 milligrams, Fiber: 2 grams, Protein: 3.4 grams

 

This recipe was provided by Wondergrain Sorghum. Triad to Wellness has provided nutrition communication services to Wondergrain. However, we were not compensated for this post. All opinions are our own.

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