Sorghum Fall Harvest Salad

Ingredients:

• 1 cup roasted butternut squash, cubed

• 1/4 cup olive oil, plus additional for drizzling, divided

• salt, to taste

• pepper, to taste

• 2 tablespoons apple cider vinegar

• 1 tablespoon sorghum syrup

• 1 teaspoon Dijon mustard

• 4 cups kale, chopped

• 1 cup cooked whole-grain sorghum

• 1 small apple, diced

• 1/2 cup pecan halves, toasted

• 1/4 cup dried cranberries

• 1/4 cup red onions, diced

• 1/3 cup feta cheese, crumbled

Directions:

Preheat oven to 400 F. Toss cubed butternut squash with a drizzle of olive oil and salt and pepper, to taste.

Spread on a baking sheet and roast for 20-25 minutes, flipping halfway, until tender and golden.

In a jar or small bowl, whisk 1/4 cup olive oil, apple cider vinegar, sorghum syrup, Dijon mustard and salt and pepper, to taste, until emulsified.

Add chopped kale to a large bowl. Massage with a drizzle of olive oil 1-2 minutes until tender.

Arrange precooked sorghum, roasted squash, apple, pecans, dried cranberries, red onion and feta cheese on top of kale.

Drizzle with sorghum syrup dressing just before serving. Toss lightly to combine or serve dressing on the side.