Winter Tabbouleh Salad with Clementine Thyme Dressing

This winter tabbouleh salad is rebuilt with hearty greens, and a punchy citrusy-thyme dressing. It is naturally gluten-free, and vegan.

3 cups super finely shredded curly kale
1 cup cooked sorghum
1/2 cup pomegranate seeds
1 shallot, finely chopped
juice from 2 clementines
3 tablespoons extra virgin olive oil, divided
1/2 tablespoon apple cider vinegar
leaves from 5 sprigs thyme
1/4 teaspoon sea salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste

View the full recipe at With Food + Love →