Sweet Sorghum Salad with Apples, Pine Nuts and Raisins

Cook sorghum according to package directions and set aside to cool.
Transfer 3 cups packed sorghum to a medium bowl, adding the parsley, rosemary, thyme, apple, raisins and toasted pine nuts.

To make the dressing:

In a small bowl, add vinegar, sorghum syrup, salt and pepper.
Whisk in olive oil until nicely combined.
Pour over the sorghum mixture and gently mix to coat evenly. Give the salad time to cool and let the ﬂavor develop. It’s wonderful the next day!

Banner Image:

SorghumSaladwithApplesPineNutsandRaisins_LaurenHarrisPincus.png

Grain:

Sorghum [1]

Ingredients:

Salad:

3 cups cooked whole grain sorghum, packed

2 Tablespoons ﬂat leaf parsley, chopped

1 teaspoon dried rosemary, chopped

⅛ teaspoon dried thyme

¼ cup raisins, packed

¼ cup pine nuts, toasted

½ apple, chopped into small pieces

Dressing:

2 Tablespoons apple cider vinegar

1 Tablespoon sorghum syrup (or pure maple syrup)

2 Tablespoons extra virgin olive oil

¼ teaspoon black pepper

¼ teaspoon kosher salt

Active time:

10 minutes

Yield:

4 servings

Nutrition:

Calories: 350, Total Fat: 14g, Saturated Fat: 1.5g, Sodium: 150mg, Carbohydrate: 54g, Fiber: 5g, Total Sugar: 15g (Added Sugar: 3g), Protein: 7g

Author:

Lauren Harris-Pincus, MS, RDN, for the United Sorghum Checkoﬀ Program

Course:

Salads

Meal:

Dinner

Dietary choice:

Vegetarian Vegan Gluten-free

Rating:

Description:

This sweet salad keeps well, so it’s the perfect easy recipe to bring to potlucks! This crowd-pleasing recipe was also served at the marketplace of our 2016 Oldways Supermarket Dietititian Symposium in New Orleans.