Fall Kale Salad With Apples, Pears and Sorghum
A nutritious and seasonal fall kale salad with whole grain sorghum, apples, pears, and cranberries that's great as a vegan Thanksgiving side dish or a meal-prep friendly fall lunch! (gluten-free, vegan)
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6-8 servings 1x
- Category: salad
- Method: stovetop
- Cuisine: American
Ingredients
Scale
- 1/2 cup uncooked sorghum
- 1 1/4 cups vegetable broth
- 1 bunch kale
- 1 medium pear
- 1 medium apple
- 1/4 cup toasted walnuts
- 1/3 cup dried cranberries
- Maple Dijon Vinaigrette
Instructions
- Add sorghum and broth to a medium saucepan and bring to a boil. Reduce heat, cover, and simmer for about 50 minutes, or until sorghum is tender. Remove from heat and cool slightly.
- Meanhwile, toast walnuts on a baking sheet at 350° F for about 10 minutes.
- Wash and chop kale. Core and thinly slice pear and apple.
- Add kale to a large bowl and drizzle with desired amount of maple dijon vinaigrette. Gently massage kale with your hands and set aside. Once sorghum is done, add remaining ingredients to the bowl with kale and toss to combine.
Keywords: fall salad, kale salad with sorghum, salad with apples and pears
Find it online: https://livelytable.com/fall-sorghum-kale-salad/