Name: Herbed Kale & Sorghum Salad
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: American
Ingredients: 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 mustard; 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

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 healthy, 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’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!

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.

Here’s all you need:

Good olive oil

Shallot

Anchovy paste

Dijon mustard

Kale and Sorghum Salad with yellow tomatoes, basil, cucumbers, white beans, and feta in a white bowl on a marble surface.

Herbed Kale & Sorghum Salad

Author: Lauren Grant of Zestful Kitchen
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) 1x
Category: Salad
Cuisine: American

Print Recipe

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.

Ingredients

Scale

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 mustard
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

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.