Spiced Sweet Potato Sorghum Salad

Spiced Sweet Potato Sorghum Salad
  • Difficulty:

    1
  • Prep Time:

    25m
  • Total Time:

    2h 15m
  • Servings:

    6

Description

Whole grain sorghum and vitamin-packed sweet potatoes and kale make for a salad that is good and good for you.

Ingredients

  • 3 cups low sodium vegetable broth
  • 1 cup sorghum
  • 1 tsp salt
  • 2 large sweet potatoes, about 1 lb total
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • ½ tsp kosher salt
  • ¼ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground black pepper
  • ⅛ tsp cayenne pepper
  • 2 cups baby kale
  • 1 small apple, chopped
  • ¼ cup golden raisins
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 tbsp olive oil
  • salt and pepper, to taste

Directions

  1. Heat oven to 425°F. Spray a rimmed baking sheet with nonstick cooking spray; set aside.
  2. Heat broth, sorghum and 1 teaspoon salt to a boil in a sauce pan. Reduce heat, cover and cook 60-90 minutes until liquid is absorbed and grains are tender. Cool.
  3. Meanwhile, in a bowl toss together sweet potatoes, oil and spices. Spread evenly on prepared pan.
  4. Bake 20-25 minutes, stirring once until sweet potatoes are tender and turning brown. Cool.
  5. In a large bowl toss together sorghum, sweet potatoes, kale, apples, raisins, lemon juice, zest and olive oil. Adjust seasoning to taste with salt and pepper. Refrigerate leftovers.
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