If you want to know the how I eat on a daily basis, this kale and sorghum salad is what it looks like. Lots of greens, fresh veggies, herbs, whole grains, and of course, cheese. Always, always, always cheese. This kale salad is healthy, satisfying, and most importantly super flavorful.
I love to enjoy this kale and sorghum salad as a main dish topped with a fried egg or some grilled fish, but it’s also great for making ahead and enjoying for lunch throughout the week. However, if in the case of making ahead, I recommend leaving the tomatoes out until right before serving. Refrigerating tomatoes, even cherry or grape tomatoes, is a swift way to ruin them. If you don’t mind mealy tomatoes, go right ahead, it’s just not my bag.
You know I like using sorghum in all kinds of recipes, but I especially love it in salads because it’s high in protein, similar to that of quinoa even. As with most grains, I like to briefly toast sorghum before cooking it. Toasting grains adds a lovely nuttiness that takes just a minute or two—an easy way to up flavor, so why not!
If you’re looking for some great sorghum products, check out NuLife Market. All of their products, from their gluten-free flour blend and sorghum bran to pearled sorghum, are certified gluten-free and always trustworthy.
Want more sorghum? Check out our sorghum archive!
Like most of my recipes, use this salad as a guideline. If you can’t find lacinato kale, use regular! Not into cucumber? Add you favorite crunchy vegetable like snap peas or celery. Give this salad a try, then make it your own the second time around. Have fun in the kitchen!
Also, I’m loving on the vinaigrette that this kale and sorghum salad is tossed with. I’ve already whipped it up a few times this week for a couple of different salads. It’s tart and super savory, perfect for a hearty salad.
Herbed Kale & Sorghum Salad
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 7 cups (serves 4 as a main dish or 6 as a side dish)
- Category: Salad
½ cup pearled sorghum
¼ cup white wine vinegar, divided
2 tablespoons olive oil
2 tablespoons minced shallots
½ teaspoon anchovy paste
½ teaspoon Dijon
½ teaspoon honey
½ teaspoon minced lemon zest
Salt and black pepper to taste
3 cups roughly torn lacinato kale
1 cup halved and thinly sliced mini cucumbers (or English)
1 cup halved yellow cherry tomatoes
1 cup white beans (Great Northern, Cannellini, or Garbanzo)
1 cup diced marinated or regular feta
2 tablespoons chopped fresh Basil
2 tablespoons chopped fresh parsley
Toast sorghum in a saucepan over medium heat for 1 minute. Add 2 cups water to saucepan and bring to a boil over high heat, reduce to a simmer over medium-low, cover and cook until grains are tender and liquid is nearly absorbed 35–40 minutes; drain if needed. Stir in 1 tablespoon vinegar; set aside to cool.
Meanwhile, whisk together remaining 3 tablespoons vinegar, oil, shallots, anchovy paste, Dijon, honey, and lemon zest in a large bowl for the vinaigrette; season with salt and pepper.
Add sorghum, kale, cucumber, tomatoes, beans, feta, basil, and parsley to bowl with vinaigrette; toss to coat.
What you’ll need for this recipe:
- Large bowl
Make ahead tips:
Salad can be made completely within a couple hours of serving. When making a day or so in advance, prepare salad as directed without adding tomatoes or tossing with vinaigrette. Refrigerate until ready to finish salad and serve. When ready to serve, add tomatoes and toss salad with vinaigrette.
More salad recipes: