If you want to know the how I eat on a daily basis, sorghum salad is what it looks like. Lots of greens, fresh veggies, herbs, whole grains, and of course, cheese. Always, always, always cheese. This sorghum salad is fresh, satisfying, and most importantly super flavorful.
How to serve sorghum salad:
I love to serve 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.
Adding sorghum to salads
You know I like using sorghum in all kinds of recipes, but I especially love it in salads because it adds chewy texture. 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!
Sorghum salad variations
Like most of my recipes, use this salad as a guideline and make it work for you with whatever you have on hand or like!
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!
A simple vinaigrette for a sorghum salad
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.
Yield 7cups (serves 4 as a main dish or 6 as a side dish)
Category Salad
Cuisine American
Author Lauren Grant of Zestful Kitchen
Description
An herbaceous kale and sorghum salad that’s packed with fresh summer produce. Easy to make and incredibly versatile, add this salad to your weekly meal prep for lunches and dinners. Make it a full meal by adding some grilled chicken or fish.
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1cuphalved and thinly sliced mini cucumbersor English
1cuphalved yellow cherry tomatoes
1cupwhite beansGreat Northern, Cannellini, or Garbanzo
1cupdiced marinated or regular feta
2tablespoonschopped fresh Basil
2tablespoonschopped fresh parsley
Instructions
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.
Notes
What you’ll need for this recipe:
Saucepan
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.
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Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more.
