Baked Kale Salad with Brussels Sprouts, Honey Mustard & Green Apple 💚

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

1. Preheat Oven

   Set the oven to 375°F (190°C) and let it preheat while you prepare the sorghum.

   Time: PT5M

   Temperature: 375°F

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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