Sorghum Apple Brussels Sprouts Salad

Hearty, nutrient-dense and oh so delicious! This salad has everything- protein, fiber, tons of vitamins and essential minerals. It combines a light but flavorful dressing and uses a gluten-free grain. Aside from being a nutrient power-house, the Sorghum Apple Brussels Sprouts Salad is known for its dynamic texture. It is nutty, wholesome, and has some toothsomeness to it. Here’s how to put it all together:

Ingredients

2 cups cooked Sorghum or Job’s Tears (per instructions on package)

2 packed cups shaved Brussels sprouts

½ red delicious apple diced

½ green apple diced

3 tbsp Chilean Frantoio Extra Virgin Olive Oil

1 tbsp Lambrusco Curry Vinegar

1 tsp ground Ginger

Juice of ½ lemon

2 tbsp Ginger Infused Honey

¼ cup chopped pecans or walnuts

Salt and pepper to taste

Directions

Add cooked sorghum or job’s tears, red and green apple and shaved Brussel sprouts in a large bowl. Toss with lemon juice and set aside. In a small bowl, combine ginger-infused honey, ground ginger, Lambrusco curry vinegar, extra virgin olive oil, salt, and pepper to mix into a vinaigrette. Pour over sorghum mixture, add chopped pecans, and stir together well. Lastly, adjust flavor to your liking by adding more honey, vinegar, salt, and pepper as needed. This dish can be eaten right away but gets better as it absorbs the flavors. Bon Appetit!