This post remains in collaboration with Bob’s Red Mill.

It’s the time of year when I like somewhat warm salads. Roasted veggies tossed in my preferred greens with an appetizing dressing; it’s tough to fail. I like to bulk up salads utilizing entire grains, like in this sorghum sweet potato salad.


When I make arugula salads, I deal with the arugula more like the herb that it is. I choose the punch taste when it’s equivalent to the other components in the salad. In the case of this salad, it’s equivalent to the chile-roasted sweet potatoes and hearty sorghum.

I like this hearty gluten-free grain in salads due to the fact that it does not vanish. The grain holds texture well while absorbing the taste of the dressing. It takes a bit longer to prepare than some other grains, so I like to prepare it ahead of time, making this salad a bit quicker.

SweetPotato Alternatives

Instead of the sweet potato, usage roasted butternut squash or delicata squash. You might likewise utilize turnips or parsnips for something a little various.

Make it vegan

This dish is relatively simple to make vegan. Just swap out the butter in the dressing for your preferred plant-based butter, or utilize a neutral oil.


RoastedSweet Potato Sorghum Salad

  • Author: ErinAlderson
  • Prep Time: 20
  • Cook Time: 60
  • Total Time: 1 hour 20 minutes
  • Yield: 2 big portions 1 x




1/2 cup(**************************** )Bob’s Red Mill Sorghum


1/2 pound sweet potatoes

1 tablespoon olive oil

1/4 teaspoon sea salt

1/4 teaspoon to 3/4 teaspoon ground chile (see note)


2 tablespoon s butter

2 teaspoon s light vinegar

1 teaspoon maple syrup

Salt, to taste


2 3 handfuls arugula

1/4 cup crushed/toasted walnuts


  1. Combine the sorghum with 2 cups of water. Bring to a boil, decrease to a simmer, cover, and cook up until the sorghum hurts, about an hour. You can do this a day ahead of time.
  2. Preheat oven to 425 ˚F. Cut the sweet potato into 1/4″ cubes. Place on a sheet tray covered with parchment paper and include 1 tablespoon olive oil, 1/4 teaspoon salt, and your favored quantity of ground chile. Roast up until the potatoes hurt and charring, about 16 to 18 minutes.
  3. While the sweet potatoes are roasting, melt the butter and include the vinegar, maple syrup, and salt. Taste and change the flavorings to your taste.
  4. Once whatever is done and somewhat cool, integrate the arugula, sorghum, sweet potatoes, and walnuts. Drizzle the dressing, toss, and serve.


Ground chile powder: I change up what I utilize depending upon what I’m in the state of mind for. If I desire something non-spicy, I’ll utilize a sweet Calabrian or sweet paprika. If I desire something smoky, I may utilize chipotle or smoked paprika. Or if I desire something hot, I’ll utilize New Mexico chile powder or Calabrian hot chile powder.

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