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Berry and Kale Sorghum Salad

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

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 tbsp lemon juice
  • 2 1/2 tbsp apple cider vinegar
  • 1 tbsp dijon mustard
  • 1 tsp sorghum syrup, or honey
  • 1/4 tsp sea salt
  • 1/2 tsp ground pepper
  • 1 clove garlic, minced

Instructions

  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