Sometimes we think of salads as a summer meal, but around the holidays–when rich, celebratory comfort foods are so often on offer–I think of a seasonally appropriate salad like this as a great way to detox in-between indulgences. It’s also a great way to use up any leftover roasted root vegetables you have around if you, like me, find yourself making sheet pans full on heavy rotation. To make this salad a real meal, I absolutely love adding sorghum.
