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Berry and Kale Sorghum Salad

Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
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
 

  • In a large mixing bowl, combine kale, almonds, strawberries, and blueberries. Gently combine, and set aside.
  • In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, Dijon mustard, sorghum syrup, sea salt, ground pepper, and garlic.
  • Add sorghum to the kale mixture, combine well, and drizzle the dressing over top. Sprinkle with mint, if desired. Serve immediately.

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