Sorghum, Sweetpotato, and Pomegranate Salad.jpg

Sweetpotato, Sorghum, and Pomegranate Salad

Serves 6


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

For the sweetpotatoes:
3 pounds orange- or yellow-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


  1. Make the dressing: Cut the top of the garlic head, place the cloves into a garlic press, and slowly squeeze the softened garlic into a medium mixing bowl. Whisk in the vinegar, syrup, mustard, ginger, and cinnamon. 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

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

Recipe and photo courtesy of Simply Sorghum