Salad
1 cup whole grain sorghum, cooked
2 cups seedless watermelon, cut in 1-inch cubes
1 cup cucumber, diced or spiralized
7-ounces arugula
1/4 cup sunflower seeds, raw
6 ounces feta cheese, crumbled

Lemon-Mint Dressing
1/2 cup olive oil
1/4 cup lemon juice
2 tablespoons white balsamic vinegar
2 teaspoons sorghum syrup
1 teaspoon Dijon mustard
1/4 cup mint
1/4 teaspoon sea salt

1. In a large bowl mix together cooked sorghum, watermelon, cucumber, arugula, sunflower seeds, and feta cheese. Set aside.

2. In a blender, add olive oil, lemon juice, white balsamic vinegar, sorghum syrup, Dijon mustard, mint, and sea salt. Blend until well combined.

3. Pour the olive oil mixture over the salad, place in a serving bowl, and serve.

• To save time, pre-cook the sorghum, as it can be refrigerated for 5-7 days. Sorghum can be batch cooked and frozen for up to 3 months.

• Reheat cooked sorghum on the stove top or in the microwave, and add some olive oil or butter if the grain is a bit dry. Fluff the sorghum with a fork, let cool completely, then add it to the bowl of kale.

Nutrition information per 1 - 1/2 cup serving: 300 calories, 24 g total fat, 5 g saturated fat, 11 mg cholesterol, 270 mg sodium, 18 g carbohydrate, 2.5 g fiber, 5 g sugar, 5 g protein