Sweetpotato, Sorghum, and Pomegranate Salad

Sweetpotato, Sorghum, and Pomegranate Salad

Serves 6

Ingredients:

For the dressing:
1/4 cup apple cider vinegar
2 tablespoons Dijon mustard 
2 teaspoons sorghum syrup (see notes)
1/4 teaspoon ground ginger 
1/4 teaspoon ground cinnamon
1 clove garlic, minced
1/3 cup olive oil

For the sweetpotatoes:
3 pounds orange- or yellow/white-fleshed sweet potatoes, diced 
2 teaspoons olive oil or coconut oil 
1/4 teaspoon salt 
1/4 teaspoon pepper

For the candied walnuts:
1 tablespoon sorghum syrup or maple syrup (see notes)
1 tablespoon coconut oil
1/2 to 1 teaspoon ground cinnamon 
1/4 teaspoon ground ginger
1 pound walnut halves

For the salad:
1 bunch kale 
3 cups cooked whole grain sorghum (see notes)
1 small red onion, quartered 
3 tablespoons hemp seeds 
1 cup pomegranate arils

Instructions:

1. Make the dressing: In a small bowl, whisk together the vinegar, mustard, syrup, ginger, cinnamon, and garlic. Whisk in the oil and set aside.

2. Make the sweetpotatoes: Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment.

3. In a large mixing bowl, combine the sweetpotatoes, oil, salt, and pepper. Transfer the mixture to the prepared baking sheet and roast for 15 minutes. Turn the sweetpotatoes and continue to bake until lightly brown and tender. Set aside to cool.

4. Make the candied walnuts: Reduce the oven to 350°F. Line a large rimmed baking sheet with parchment.

5. In a medium bowl, combine the syrup, oil, cinnamon, and ginger, stirring to mix well. Chop half of the walnuts, then add the chopped walnuts and walnut halves to the syrup mixture, stirring gently until thoroughly coated. Arrange the walnut mixture on the prepared baking sheet and bake until browned, 5 to 7 minutes. Set aside to cool.

6. Make the salad: In a large bowl, combine the kale with 3/4 of the dressing, using your hands to massage the dressing into the kale. Add the sorghum, onion, hemp seeds, pomegranate arils, sweetpotatoes, and 1/2 cup of the walnuts. Transfer to a serving bowl or plates, sprinkle with more walnuts, and serve.

Notes: For tips on buying and cooking with sorghum and sorghum syrup, visit www.simplysorghum.com.

To switch things up, try pumpkin seeds instead of walnuts or dried cranberries instead of pomegranate arils.

Recipe and photo courtesy of Simply Sorghum

Whole Grain Sweetpotato and Sorghum Stuffing

Whole Grain Sweetpotato and Sorghum Stuffing

Serves 8

Ingredients:
2 cups diced orange- or yellow/white-fleshed sweetpotatoes
One 8-ounce package sliced mushrooms 
1 large green apple, diced 
1 large red apple, diced 
1 cup diced carrots 
1 cup diced celery
1 bunch kale, torn 
1 large red onion, cut into thin wedges 
1 lemon, sliced, plus 3 tablespoons fresh lemon juice
2 sprigs fresh rosemary 
2 sprigs fresh thyme 
1/2 cup (1 stick) butter, cut into 8 pieces 
About 3/4 cup olive oil, divided
Salt and pepper to taste
2 cloves garlic, minced
8 cups cooked whole grain sorghum (see note)
2 tablespoons chopped fresh parsley 
2 teaspoons chopped fresh sage 
1 cup toasted pecans, chopped (optional) 

Instructions:

1. Preheat the oven to 400°F.

2. Line a large rimmed baking sheet with foil. Spread the sweetpotatoes, mushrooms, apples, carrots, celery, kale, onion, sliced lemon, rosemary, and thyme on the foil, then scatter the butter pieces on top. Drizzle with 3 to 4 tablespoons of oil and sprinkle with salt and pepper. Roast until tender, 25 to 30 minutes, tossing occasionally.

3. Meanwhile, in a small bowl whisk together the lemon juice, garlic, and remaining 1/2 cup of oil. Add salt and pepper to taste and set aside.

4. In a large serving bowl, combine the roasted vegetables, sorghum, parsley, sage, and pecans, if using. Drizzle with the lemon-oil mixture and serve.

Note: For tips on buying and cooking with sorghum, visit www.simplysorghum.com.

Recipe and photo courtesy of Simply Sorghum