For the dressing: Whisk the yogurt, honey, apple cider, olive oil, and salt together in a small bowl. Take care to fully distribute the honey as it may firm up a bit when coming into contact with the cold yogurt. Cover and store in the refrigerator until ready to use. Dressing will keep in the refrigerator for up to one week.
For the salad: Cook the grain according to the package directions. For the sorghum (which I used in the pictured version) rinse and drain, and then add to 3 cups of water in a medium saucepan. Bring to a boil, cover, and reduce to a simmer. Cook for 50-60 minutes or until the grains are tender but still have a slight al dente quality to them. Drain the excess liquid. The grains may be cooked in advance, cooled slightly, and then covered and stored in the refrigerator until ready to use.
In a large bowl, combine the cooked grain with the remaining salad ingredients. Pour the dressing over the top, and toss to throughly coat. Enjoy immediately or cover and store in the refrigerator until ready to eat. The salad will keep 4-5 days in the fridge.