Published:18 december, 2017
This thing with naming dishes. It’s a little tricky. We definitely want to give an idea of all the delicious ingredients, but we also don’t want you to fall asleep halfway through the headline. We’re keeping our fingers crossed and hoping that you’re still awake, because this is a really good sorghum salad. Nothing you’d want to try while wearing a blindfold on an average Tuesday, but perfect for a Friday, Saturday or Sunday (blindfold not mandatory).
Boil the sorghum with fresh turmeric to give it great color, taste and nutrition. Bake the butternut squash in the oven until it becomes soft and sweet. Use your hands to massage the kale with oil, vinegar, and salt to break down the hard cell walls and make it softer and more easily digested. Then add the creamy and nutty avocado on top of this winter salad and your gut will applaud loudly!
Golden sorghum-salad with pumpkin
1 large butternut squash, or two small ones
1 cup sorghum
2 teaspoon fresh turmeric
200 grams kale
100 grams brussel sprouts
1 bundle fresh parsley + extra for garnish
1 teaspoon apple cider vinegar
1 large red winter apple
2 tablespoons cold-pressed olive oil
Nutty avocado mash
1/2 cup sweet almonds (or 1/2 cup pumpkin seeds for a nut-free version)
sea salt and freshly ground black pepper
2 tablespoons lingonberry
2 tablespoons cold-pressed rapeseed oil
2 tablespoons apple cider vinegar
1 tablespoon honey
1. Heat the oven to 210 degrees Fahrenheit (or 100 degrees Celsius). Wash the butternut squash, split in half at the middle, remove the kernels, and cut into pieces. You don’t need to remove the shell; it’s your choice, depending on what you think tastes the best. Put some oil on the butternut squash and place it in the middle of the oven. Bake for about 50-60 minutes until the pieces are soft and sweet. The smaller the pieces = the shorter the time in the oven. Simple math!
2. Boil the sorghum according to the instructions on the package along with 2 teaspoons of grated fresh turmeric and 1/2 teaspoon of sea salt.
3. Remove the hard stalks of the kale, cut off the root parts of the brussel sprouts, and remove the biggest stems from the parsley. Rinse and chop the kale and parsley, then mix them together with the shredded brussel sprouts.
4. Add the olive oil, vinegar, and a pinch of salt. Stir well until the the kale mix becomes tender and shiny.
5. Slice the avocado into halves and remove the pit. Chop the almonds and squeeze some clementine juice over it. Mash everything together to a chunky blend, add some salt and pepper.
6. Cut the apple into slices.
7. Mix the kale, the sorghum and the butternut squash. Serve on four plates. Garnish the salad with some apple, avocado mash, and lingonberry vinegar. Last but not least, sprinkle some extra parsley over the golden salad.
Well, as you can see, it looks ridiculously good, and it is!
You’re more than welcome to follow us on Facebook and Instagram. And buy our first book in German here or in Polish here, and our new cookbook in Swedish here. And buy professor Bengmark’s Synbiotic15 here.