1 garlic, whole head
1/4 cup apple cider vinegar
2 teaspoons sorghum syrup
2 tablespoons Dijon Mustard
1/4 teaspoon ginger
1/4 teaspoon cinnamon
1/3 cup olive oil
3 pounds sweet potatoes or Japanese sweet potatoes, washed and diced
2 teaspoons olive oil or coconut oil
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1 tablespoon sorghum syrup or maple syrup
1 tablespoon coconut oil
1/2-1 teaspoon cinnamon
1/4 teaspoon ground ginger (optional)
1 pound walnut halves (chop half and keep the rest intact)
1 bunch kale
3 cups whole grain sorghum, cooked
1 small red onion, peeled and cut in quarters
3 tablespoons hemp seeds
1 cup pomegranate arils
Switch it up: Use pumpkin seeds instead of walnuts. Try adding dried cranberries instead of pomegranate seeds. However, dried cranberries will contain a higher sugar content.
Dressing can be prepared three days ahead of time. Refrigerate and store in an airtight container.
Cook a double batch with sweet potatoes. When done, place in an airtight container and refrigerate.
Salad can be tossed together 30 minutes before serving.