Baked Kale Salad with Brussels Sprouts, Honey Mustard & Green Apple
Baked Kale Salad with Brussels Sprouts, Honey Mustard & Green Apple 💚 is a easy American recipe that serves 4. 330 calories per serving. Recipe by justine_snacks on YouTube.
Prep: 17 min | Cook: 33 min | Total: 1 hr
Cost: $36.72 total, $9.18 per serving
Ingredients
- 1 cup Sorghum (rinsed, uncooked)
- 2 cups Water (for cooking sorghum)
- 1 tablespoon Olive Oil (for tossing sorghum before baking)
- 0.5 teaspoon Salt (for sorghum)
- 0.25 teaspoon Black Pepper (ground)
- 2 cups Mixed Greens (baby spinach, arugula, washed and dried)
- 0.5 cup Cheddar Cheese (shredded, sharp)
- 0.25 cup Hazelnuts (toasted, roughly chopped)
- 1 medium Green Apple (cored and diced)
- 2 tablespoons Sorghum Syrup (from Mr Bat sorghum, substitute honey if unavailable)
- 1 tablespoon Dijon Mustard (smooth)
- 1 tablespoon Apple Cider Vinegar (raw)
- 2 tablespoons Olive Oil (extra virgin, for dressing)
- 1 pinch Salt (to taste, for dressing)
- 1 pinch Black Pepper (to taste, for dressing)
Instructions
Preheat Oven
Set the oven to 375°F (190°C) and let it preheat while you prepare the sorghum.
Time: PT5M
Temperature: 375°F
Cook Sorghum
Rinse 1 cup sorghum under cold water. In a saucepan combine the rinsed sorghum, 2 cups water, ½ tsp salt, and 1 tbsp olive oil. Bring to a boil, then reduce to a simmer, cover, and cook for 20 minutes until tender but still slightly chewy.
Time: PT20M
Bake Sorghum
Drain any excess liquid from the cooked sorghum. Spread it in an even layer on a baking sheet and bake for 10 minutes, stirring once halfway, until the grains are lightly crisp on the edges.
Time: PT10M
Temperature: 375°F
Make Sorghum‑Syrup Mustard Dressing
In a mixing bowl whisk together 2 tbsp sorghum syrup, 1 tbsp Dijon mustard, 1 tbsp apple cider vinegar, 2 tbsp extra‑virgin olive oil, a pinch of salt and pepper until the mixture emulsifies and thickens.
Time: PT5M
Toast Hazelnuts
Heat a dry skillet over medium heat. Add the hazelnuts and toast, stirring frequently, for about 3 minutes until fragrant and lightly browned. Remove from heat and let cool, then roughly chop.
Time: PT3M
Assemble Salad
In a large mixing bowl combine the baked sorghum, 2 cups mixed greens, diced green apple, toasted hazelnuts, and ½ cup shredded cheddar. Drizzle the sorghum‑syrup mustard dressing over the top and toss gently until everything is evenly coated.
Time: PT5M
Serve
Serve the salad immediately at room temperature or chill for up to 30 minutes if you prefer a cooler dish.
Time: PT2M
Nutrition Facts
- Calories
- 330
- Protein
- 11 g
- Carbohydrates
- 44 g
- Fat
- 18 g
- Fiber
- 7 g
Dietary info: Vegetarian, Gluten‑Free, Nutty, Dairy
Allergens: Dairy (cheddar cheese), Tree nuts (hazelnuts)
Ingredient Substitutions
- Instead of Sorghum: Quinoa, Farro, Barley
- Instead of Water: Vegetable broth
- Instead of Olive Oil: Avocado oil
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Mixed Greens: Kale, Lettuce
- Instead of Cheddar Cheese: Gouda, Mozzarella
- Instead of Hazelnuts: Almonds, Walnuts
- Instead of Green Apple: Pear, Crisp apple
- Instead of Sorghum Syrup: Honey, Maple syrup
- Instead of Dijon Mustard: Whole grain mustard
- Instead of Apple Cider Vinegar: White wine vinegar
- Instead of Olive Oil: Grapeseed oil
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
Equipment Needed
- Baking Sheet
- Saucepan
- Mixing Bowl
- Whisk
- Chef's Knife
- Cutting Board
- Spatula
Critical Steps — Do Not Skip
- Cooking sorghum until tender but not mushy
- Emulsifying the sorghum‑syrup mustard dressing
- Toasting hazelnuts without burning
Chef Tips from the Video
- For extra crunch, add a handful of toasted pumpkin seeds just before serving.
- Use a crisp, tart green apple (e.g., Granny Smith) to balance the sweetness of the sorghum syrup.
- If you prefer a spicier kick, add a pinch of cayenne to the dressing.
Troubleshooting
Sorghum is too chewy or undercooked.
Add a splash more water and continue simmering for 5‑7 minutes, or soak the sorghum for 30 minutes before cooking.
Dressing separates after sitting.
Whisk in a teaspoon of warm water or a tiny drizzle of extra‑virgin olive oil to re‑emulsify.
Hazelnuts become bitter.
Toast them just until fragrant and remove from heat immediately; do not let them darken.
Storage
Refrigerator: Store in an airtight container for 3–4 days. Keep dressing separate if storing longer than 24 hours.
Freezer: Not recommended; grain texture changes when frozen.
Room temperature: Safe at room temperature for up to 2 hours.
Make-Ahead Tips
- Cook the sorghum a day ahead and store it in the fridge; re‑bake briefly before assembling.
- Prepare the dressing in advance and keep it in a sealed jar; give it a good shake before use.
Frequently Asked Questions
What is the cultural significance and history of sorghum in American cuisine?
Sorghum has been cultivated in the United States since the 19th century, originally as a drought‑resistant staple for the Southern Plains. In recent years it has re‑emerged as a gluten‑free alternative grain prized by chefs for its nutty flavor and sustainability.
What are traditional regional variations of grain salads using sorghum in the United States?
In the Midwest, sorghum is often tossed with roasted root vegetables and a mustard vinaigrette, while in the Pacific Northwest chefs pair it with fresh berries and goat cheese. The baked sorghum salad here reflects a New York‑inspired blend of crisp apple and toasted nuts.
How is sorghum traditionally used in the New York culinary scene, especially in salads?
New York chefs frequently incorporate sorghum into seasonal salads, pairing it with locally sourced apples, artisanal cheeses, and house‑made syrups like the Mr Bat sorghum syrup featured in this recipe. The grain’s hearty texture holds up well against bold dressings.
What occasions or celebrations is a baked sorghum salad typically served at in American culture?
Baked sorghum salads are popular at brunches, summer picnics, and farm‑to‑table dinner parties because they can be served warm or cold and showcase seasonal produce. They also appear on menus for health‑focused events and sustainable‑food festivals.
What authentic traditional ingredients are used in sorghum salads versus acceptable substitutes?
Traditional sorghum salads often feature the grain itself, a simple vinaigrette, and seasonal vegetables. Acceptable substitutes include quinoa or farro for the grain, honey or maple syrup for sweeteners, and any crisp apple or pear for fruit. The cheddar and hazelnuts add a modern American twist.
What other American dishes pair well with a baked sorghum salad?
This salad pairs beautifully with grilled chicken breast, smoked salmon, or a hearty bean stew. It also complements classic sides like roasted sweet potatoes or a citrus‑y herb quinoa pilaf.
What are the most common mistakes to avoid when cooking sorghum for this baked salad?
Common errors include under‑cooking the grain, which leaves it too chewy, and over‑cooking, which makes it mushy. Always rinse the sorghum, use the correct water‑to‑grain ratio, and simmer covered for the full 20 minutes before baking.
Why does this recipe use sorghum syrup instead of honey in the honey mustard dressing?
Sorghum syrup provides a deep, caramel‑like sweetness that complements the nutty flavor of the grain, while also keeping the dish gluten‑free and supporting a local New York producer. Honey would be sweeter but lacks the earthy undertone that balances the mustard.
Can I make this baked sorghum salad ahead of time and how should I store it?
Yes. Cook and bake the sorghum a day ahead, store it in an airtight container in the refrigerator, and keep the dressing separate. Assemble the salad just before serving to maintain crispness of the greens and apple.
What does the YouTube channel justine_snacks specialize in?
The YouTube channel justine_snacks specializes in quick, approachable snack‑and‑meal recipes that highlight wholesome ingredients, often featuring alternative grains, creative dressings, and easy‑to‑follow visual tutorials.
What is the cooking philosophy and style of the YouTube channel justine_snacks?
justine_snacks focuses on making nutritious, flavorful dishes accessible to home cooks by emphasizing simple techniques, minimal equipment, and ingredient swaps that keep meals both tasty and budget‑friendly.
Last updated: September 2, 2026
