Salad

6 cups kale, finely chopped
1 cup slivered almonds
1 cup strawberries, sliced
3/4 cup bluebaerries
1 cup whole grain sorghum, cooked
Mint to garnish

Dressing

1/3 cup olive oil
2 1/2 tablespoons lemon juice
2 1/2 tablespoons apple ciser vinegar
1 tablespoon dijon mustard
1 teaspoon sorghum syrup, or honey 
1/4 teaspoon
1/2 teaspoon
1 clove garlic, minced

1. In a large bowl, combine kale, almonds, strawberries, and blueberries. Gently combine, and set aside. 
2. In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, Dijon mustard, sorghum syrup, sea salt, ground pepper, and garlic.
3. Add sorghum to the kale mixture, combine well, and drizzel the dressing over top. Sprinkle with mint, if desired. Serve immediately. 

To save on time, pre-cook the sorghum, as it can be refigerated for 5-7 days. Reheat cooked sorghum on the stovetop 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. 

Nutrient Analysis:
Serving size: 1.5 cups, Calories: 390 calories, Fat: 23 grams, Carbohydrates: 40 grams, Sugar: 6 grams, Sodium: 195 milligrams, Fiber: 9 grams, Protein: 10 grams