Pomegranate, Walnut and Sorghum Salad

Dressing:

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

Sweet Potatoes:

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

Candied Walnuts:

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)

Salad:

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

Dressing:

  1. Cut off the top of the garlic head, and place the cloves into a garlic press. Slowly squeeze the softened garlic into a medium mixing bowl.
  2. Whisk together the garlic, apple cider vinegar, sorghum syrup, mustard, ginger, and cinnamon. Once combined, slowly add olive oil and mix well. Set aside.

Sweet Potatoes:

  1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. In a small mixing bowl, combine sweet potatoes, olive oil, salt, and pepper. Put them in the oven.
  3. After 15 minutes, turn the sweet potatoes and bake until lightly brown and tender. When done, remove from the oven and set aside to cool.

Candied Walnuts:

  1. Preheat oven to 350 degrees F.
  2. In a medium sized mixing bowl add sorghum syrup, coconut oil, cinnamon and ginger. Stir well.
  3. Gently add in the walnuts, and mix until they are completely coated.
  4. Line a baking sheet with parchment paper. Place the coated walnuts onto the baking sheet, and bake for 5-7 minutes until walnuts are caramelized. Set aside.

Salad:

  1. In a large mixing bowl, combine kale with 3/4 of the dressing. Use your hands to massage the dressing into the kale. 
  2. Add cooked whole grain sorghum, onion, hemp seeds, pomegranates, roasted sweet potatoes, and 1/2 cup walnuts to salad bowl; toss together to combine.
  3. Transfer to a serving bowl, and sprinkle with walnuts.

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.



Ingredients

Dressing:

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

Sweet Potatoes:

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

Candied Walnuts:

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)

Salad:

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


Directions

Dressing:

  1. Cut off the top of the garlic head, and place the cloves into a garlic press. Slowly squeeze the softened garlic into a medium mixing bowl.
  2. Whisk together the garlic, apple cider vinegar, sorghum syrup, mustard, ginger, and cinnamon. Once combined, slowly add olive oil and mix well. Set aside.

Sweet Potatoes:

  1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. In a small mixing bowl, combine sweet potatoes, olive oil, salt, and pepper. Put them in the oven.
  3. After 15 minutes, turn the sweet potatoes and bake until lightly brown and tender. When done, remove from the oven and set aside to cool.

Candied Walnuts:

  1. Preheat oven to 350 degrees F.
  2. In a medium sized mixing bowl add sorghum syrup, coconut oil, cinnamon and ginger. Stir well.
  3. Gently add in the walnuts, and mix until they are completely coated.
  4. Line a baking sheet with parchment paper. Place the coated walnuts onto the baking sheet, and bake for 5-7 minutes until walnuts are caramelized. Set aside.

Salad:

  1. In a large mixing bowl, combine kale with 3/4 of the dressing. Use your hands to massage the dressing into the kale. 
  2. Add cooked whole grain sorghum, onion, hemp seeds, pomegranates, roasted sweet potatoes, and 1/2 cup walnuts to salad bowl; toss together to combine.
  3. Transfer to a serving bowl, and sprinkle with walnuts.

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.


Notes

  • 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.

Sorghum is an extremely versatile grain that you can serve like rice or quinoa or other whole grains.You can cook sorghum grain using your stovetop, slow cooker, oven, rice cooker or whatever option you prefer to prepare your favorite meals. Whole grain sorghum adds a hearty, nutty flavor to your favorite recipes. Use it in salads and in place of pasta and rice. Sorghum grain can also be toasted as a crunchy addition to a tossed salad. Be sure to check out our cooking tips library and get started with new and exciting recipes today.

View cooking tips

Where To Buy

Looking for great sorghum product to buy and try in your favorite recipes? It's just a click away. Check out our online partners and current promotional offers. Or simply visit the customer service section of your favorite grocery and ask them for sorghum grains!

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