1 cup whole grain sorghum, cooked
2 cups seedless watermelon, cut in 1-inch cubes
1 cup cucumber, diced or spiralized
1/4 cup sunflower seeds, raw
6 ounces feta cheese, crumbled
1/2 cup olive oil
1/4 cup lemon juice
2 tablespoons white balsamic vinegar
2 teaspoons sorghum syrup
1 teaspoon Dijon mustard
1/4 cup mint
1/4 teaspoon sea salt
In a large bowl mix together cooked sorghum, watermelon, cucumber, arugula, sunflower seeds, and feta cheese. Set aside.
In a blender, add olive oil, lemon juice, white balsamic vinegar, sorghum syrup, Dijon mustard, mint, and sea salt. Blend until well combined.
Pour the olive oil mixture over the salad, place in a serving bowl, and serve.
To save time, pre-cook the sorghum, as it can be refrigerated for 5-7 days. Sorghum can be batch cooked and frozen for up to 3 months.
Reheat cooked sorghum on the stove top 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.
Nutrition information per 1 - 1/2 cup serving: 300 calories, 24 g total fat, 5 g saturated fat, 11 mg cholesterol, 270 mg sodium, 18 g carbohydrate, 2.5 g fiber, 5 g sugar, 5 g protein