Summer Sorghum and Baby Kale Salad

Recipe courtesy of Earthbound Farm

Prep Time: 20m, not including cooking the grain | Serves 4-6





  • Juice of 2 medium lemons
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons maple syrup
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 2-1/2 cups cooked sorghum (from 1 cup dry, cooked according to package directions), cooled to room temperature or just slightly warm — or substitute cooked farro, wheat berries or barley
  • 1-1/2 cups white beans, rinsed & drained
  • 1 large cucumber, peeled, seeds removed and sliced into thin half-moons
  • 2 green onions, thinly sliced
  • 2 small apples, peaches or nectarines (for peaches or nectarines, choose slightly firm fruit)
  • 3 cups packed Earthbound Farm Organic Kale
  • Small handful fresh basil leaves, roughly chopped
  • 2/3 cup crumbled feta cheese
  • 1/2 cup dried cherries


  • In the bottom of a large bowl, whisk together the lemon juice, olive oil, maple syrup, mustard and salt. Add the cooked sorghum to the bowl and toss to coat with the dressing.
  • Add the remaining ingredients and toss again gently, just until the whole salad is evenly coated in the dressing. Let the mixture sit for at least 30 minutes before serving.
  • This salad is best at room temperature, but it can also be eaten cold.
  • Note: Sorghum is an ancient cereal grain eaten by people across Asia, the Mideast and Africa (as well as regions in the US), and it’s naturally gluten free. If you can't find sorghum where you shop, you can easily substitute farro, wheat berries, barley or any other hearty, chewy grain.

Published by WholeFoods Magazine Online, 8/14/14