Vegan, gluten-free sorghum tabbouleh salad.
I’m going to keep it short and sweet today. Because, I’m working on limiting my screen time. I need to eat – we’re bordering on a hangry situation. There’s a freshly decorated tree in my house that I’d like to go enjoy. And, blast Amy Grant’s 1983 Christmas album. Maybe make these cookies too. I don’t know, I’m feeling pretty Christmasy right now.
This post is brought to you by Dark Horse Wine. They challenged me to reinvent a classic dish that delivers an unexpected twist. Get it, Dark Horse? Unexpected? You get it.
Traditional tabbouleh is comprised mostly of tomatoes, parsley, bulgar and lemon. This winter tabbouleh salad is rebuilt with hearty greens, and a punchy citrusy-thyme dressing. I’ve swapped the tomatoes for pomegranates, kale for parsley, sorghum for bulgar and clementine juice for lemon. The dressing is inspired by Tal Ronnen’s new vegan cookbook Crossroads, and by the way it’s a total beaut!
The sorghum has a an awesome texture. Making this salad both substantial and light, and kind of perfect for all the holiday sugar and champagne in-betweens. This winter tabbouleh is also quite jovial with all those greens and reds and whites. It’s bright and festive enough without being over the top. Kind of like these babes. Annnnd, pinot noir, especially Dark Horse Pinot Noir, pairs well with just about everything. This is no exception.
- 3 cups curly kale, center ribs removed + finely shredded
- 1 cup cooked sorghum
- 1/2 cup pomegranate arils
- 1 shallot, finely chopped
- juice from 2 clementines
- 1 tablespoon olive oil, plus 2 tablespoons olive oil
- 1/2 tablespoon apple cider vinegar
- leaves from 5 sprigs thyme
- 1/4 teaspoon sea salt, more to taste
- 1/4 teaspoon black pepper, more to taste
- 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.
[hr]
Thanks to the folks at Artisan Books for gifting me a copy of Crossroads! This post is sponsored by Dark Horse Wine; all opinions are my own.
Jessie Snyder | Faring Well
Saturday 12th of December 2015
I love this creative take on tabbouleh Sherrie! And hope you are enjoying some noms and your Christmas tree this weekend. Fist-pump to that Amy Grant album. Merry Christmas friend! xo
Shelley | Sevengrams
Thursday 10th of December 2015
There is just so much creative goodness going on here Sherrie! The flavours and textures. Just perfect. Topped tonight's salad with the dressing, how did I never think to juice a tangerine before, d'oh!
Brooke @ Chocolate and Marrow
Thursday 10th of December 2015
I should probably add this to my list of dishes to make because I feel sick over how much rich holiday foods I've been eating lately. K, now I'm off to enjoy my tree and listen to xmas music! Happy holidays, lovely lady!!
Betty
Thursday 10th of December 2015
Oh, this looks so good! I really need a meal like this amidst all this holiday heavy eating.
Rakhee@boxofspice
Thursday 10th of December 2015
While we all overdose on cookie and cake posts at this time of the year, I love that your post offers salad. And what a beautiful one at that. I haven't tried sorghum before. Looks delicious and I'm all set to try this today!
Sherrie
Sunday 20th of December 2015
Right?! My thoughts exact. Gimme all the salad.