Sorghum Tabbouleh Salad with Clementine Thyme Dressing

Prep Time 5 mins
Cook Time 1 min
Total Time 6 mins
Serves 2 portions

Dressing inspired by Tal Ronnen's, Crossroads. If you don't have clementines, tangerines, grapefruit or oranges will also work.


  • 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


  1. 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.
  2. Then add in the sorghum, pomegranate arils, and chopped shallot. Mix altogether and set aside.
  3. 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.
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