In a small bowl or mason jar, whisk together olive oil, balsamic vinegar, lemon juice, Dijon mustard, sorghum syrup, garlic and water. Whisk together or shake mason jar until dressing is emulsified, and set aside.
Cook sorghum according to package directions and cool to room temperature.
In a large bowl, mix together cooked sorghum, baby super greens, strawberries, hearts of palm, and marinated artichoke hearts. Sprinkle with hemp hearts. Divide salad onto two plates, and pour 1 1/2 tablespoons dressing over each portion of salad. Serve immediately.
Serving size: 1 serving, Calories: 345 calories, Fat: 20 grams, Saturated fat: 3 grams, Carbohydrates: 30 grams, Sugar: 5.5 grams, Sodium: 275 milligrams, Fiber: 7 grams, Protein: 9 grams, Cholesterol: 0.5 milligrams