Kale & Sorghum Salad With Pomegranate Dressing

Kale & Sorghum Salad With Pomegranate Dressing - Rune Haus Recipes

I usually don’t play favorites, but sorghum is currently my choice grain.  Partially because I’m so, very much, over quinoa, but mostly because it’s delicious, sustainable and a nutrient powerhouse.  Sorghum is an ancient African grain that looks kind of like Israeli couscous, but is naturally gluten-free and has a texture similar to wheat berries, barley, and millet.  Another reason to love it is its high sustainability, it requires far less water to produce compared to its grain relatives. Sorghum is high in phenolic compounds -- the darker sorghums, in particular, have high levels of antioxidants, comprised of 3d-anthocyanins, which are unique to sorghum. 

Kale & Sorghum Salad With Pomegranate Dressing - Rune Haus Recipes

Sorghum, paired with hearty kale and zippy pomegranate creates a winter salad with a tropical feel that is actually appropriate for a full meal, not just a side or snack.


Kale & Sorghum Salad With Pomegranate Dressing

Serves: 4

Cook time: 1 Hour

Ingredients
  • 1/2 cup uncooked sorghum
  • 1 small shallot, finely chopped
  • 2 tablespoons white wine vinegar
  • 2 teaspoons pomegranate molasses
  • Kosher salt and freshly ground black pepper
  • 1 bunch small Red Russian kale, ribs and stems removed, leaves torn into bite-size pieces
  • 1 English hothouse cucumber, very thinly sliced
  • 2 Persian cucumbers, very thinly sliced
  • 1 small red onion, thinly sliced
  • 2 Tablespoons fresh lime juice
  • 2 teaspoons coconut sugar
  • 2 Tablespoons extra virgin olive oil
  • 1/2 cup pomegranate seeds
  • Coconut flakes, for serving

Recipe Preparation
  1. In a small saucepan, boil 2 cups of water and add 1/2 cup of whole grain sorghum to make 1/2 cups of cooked sorghum. Cover with a tight-fitting lid, reduce heat to medium and simmer for 45 minutes or until tender. Fluff with a fork.
  2. Meanwhile, combine shallot, vinegar, and pomegranate molasses in a large bowl; season dressing with salt and pepper and let sit 5 minutes.
  3. Add kale to dressing, season with salt and pepper, and massage dressing into leaves until kale is slightly softened.
  4. Toss English and Persian cucumbers, onion, lime juice, and sugar in a medium bowl to combine; season generously with salt. Let sit 10 minutes to allow cucumbers and onion to soften slightly..
  5. Add cucumber mixture to bowl with kale, cooked sorghum and oil; toss to combine, adding additional dressing if desired.
  6. Serve topped with pomegranate seeds and coconut flakes

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