In a sauce pan add 1 cup pearled sorghum to 1½ cups water, cover, and bring to a boil, reduce heat and allow to simmer for approximately 15 minutes.  Remove lid and allow excess water to evaporate off while cooking for approximately 5 more minutes.  When kernels are soft and fully cooked remove from heat and place in a large bowl.  Mix in 1 tsp of olive oil to cooked sorghum kernels,cover and place to the side until salad is prepared.

To make dressing, chop ¼ cup of strawberries (approximately 3 large strawberries) into small pieces.  Add ¼ cup olive oil, balsamic vinegar, honey, lemon juice, pepper and chopped strawberries into a small bowl and whisk vigorously.

Slice remainder of strawberries and toss in a bowl with the spinach leaves, sunflower kernels, pearled sorghum and dressing. Serve immediately.