Name: Sweet Potato, Sorghum, and Pomegranate Salad
Yield: 6 Serving(s)
Cuisine: Latin
Ingredients: 0.25, Cup ,apple cider vinegar; 2, Tablespoons ,Dijon mustard; 2, Teaspoons ,sorghum syrup (see notes); 0.25, Teaspoon ,ground ginger; 0.25, Teaspoon ,ground cinnamon; 1, clove ,garlic, minced; 0.33, Cup ,olive oil; 3, Pounds ,orange- or yellow/white-fleshed sweet potatoes, diced; 2, Teaspoons ,olive oil or coconut oil; 0.25, Teaspoon ,salt; 0.25, Teaspoon ,pepper; 1, Tablespoon ,sorghum syrup or maple syrup (see notes); 1, Tablespoon ,coconut oil; 0.5, to 1 teaspoon ,ground cinnamon; 0.25, Teaspoon ,ground ginger; 1, Pound ,walnut halves; 1, Bunch ,kale; 3, Cups ,cooked whole grain sorghum (see notes); 1, quartered ,small red onion; 3, Tablespoons ,hemp seeds; 1, Cup ,pomegranate arils

Serves 6

Ingredients

For 6 Serving(s) Serving size

For the dressing:

¼ Cup apple cider vinegar
2 Tablespoons Dijon mustard
2 Teaspoons sorghum syrup (see notes)
¼ Teaspoon ground ginger
¼ Teaspoon ground cinnamon
1 clove garlic, minced
⅓ Cup olive oil

For the sweet potatoes:

3 Pounds orange- or yellow/white-fleshed sweet potatoes, diced
2 Teaspoons olive oil or coconut oil
¼ Teaspoon salt
¼ Teaspoon pepper

For the candied walnuts:

1 Tablespoon sorghum syrup or maple syrup (see notes)
1 Tablespoon coconut oil
½ to 1 teaspoon ground cinnamon
¼ Teaspoon ground ginger
1 Pound walnut halves

For the salad:

1 Bunch kale
3 Cups cooked whole grain sorghum (see notes)
1 quartered small red onion
3 Tablespoons hemp seeds
1 Cup pomegranate arils

Sweet Potato, Sorghum, and Pomegranate Salad Directions

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 sweet potatoes: Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment.
In a large mixing bowl, combine the sweet potatoes, oil, salt, and pepper. Transfer the mixture to the prepared baking sheet and roast for 15 minutes. Turn the sweet potatoes 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, sweet potatoes, and 1/2 cup of the walnuts. Transfer to a serving bowl or plates, sprinkle with more walnuts, and serve.