Sorghum Tabbouleh Salad with Clementine Thyme Dressing

• Vegan
• Gluten free

• Produce

  • 1 5 sprigs thyme, leaves from
  • 2 Clementines, juice from
  • 3 cups Curly kale
  • 1/2 cup Pomegranate arils
  • 1 Shallot

• Condiments

  • 1 cup Sorghum, cooked

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 1/2 tbsp Apple cider vinegar
  • 1 tbsp Olive oil

Found on withfoodandlove.com

Description

Ingredients

• 3 cups curly kale, center ribs removed + finely shredded
• 1 cup cooked sorghum
• ½ cup pomegranate arils
• 1 shallot, finely chopped
• juice from 2 clementines
• 1 tablespoon olive oil, plus 2 tablespoons olive oil
• ½ tablespoon apple cider vinegar
• leaves from 5 sprigs thyme
• ¼ teaspoon sea salt, more to taste
• ¼ teaspoon black pepper, more to taste

Directions

• In a large bowl massage the kale with a tablespoon of olive oil, and a pinch of salt for 3 minutes, or until bright green and pliable.
• Then add in the sorghum, pomegranate arils, and chopped shallot. Mix altogether and set aside.
• In a small bowl mix together the clementine juice, remaining 2 tablespoons of olive oil, apple cider vinegar, thyme, salt and pepper. Pour the dressing over the salad, toss thoroughly, and season with more salt and pepper if desired.