Brimming with garbanzos, kidney beans, green beans, fresh herbs, a bright vinaigrette, and of course, superfood sweetpotatoes. Perfect for picnics, potlucks, and backyard gatherings.
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Salads
Sweetpotatoes and pears are great together! And tossed with walnuts, arugula, optional blue cheese, and a simple vinaigrette, they become a salad that’s full-flavored, lightly crunchy, and a little sweet.
Bright, refreshing, and jam-packed with tomato, zucchini, green beans—and of course, sweetpotatoes!—this salad is summer on a plate.
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:
Make the dressing: In a small bowl, whisk together the vinegar, mustard, syrup, ginger, cinnamon, and garlic. Whisk in the oil and set aside.
Make the sweetpotatoes: Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment.
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.
Make the candied walnuts: Reduce the oven to 350°F. Line a large rimmed baking sheet with parchment.
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.
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
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