📝 About This Recipe
This vibrant salad celebrates the ancient, nutty grain of sorghum, pairing its delightful chew with the caramelized sweetness of oven-roasted autumn roots. A velvety maple-tahini dressing ties the earthy flavors together, while toasted pepitas and fresh pomegranate arils provide a sophisticated crunch and burst of acidity. It is a hearty, nutrient-dense dish that works beautifully as a standalone vegetarian lunch or a stunning side for a festive dinner table.
🥗 Ingredients
The Grains
- 1 cup Whole grain sorghum (rinsed thoroughly)
- 3 cups Vegetable broth (low sodium preferred)
- 1 piece Bay leaf (dried)
Roasted Vegetables
- 1 large Sweet potato (peeled and cut into 1-inch cubes)
- 3 medium Carrots (peeled and sliced into half-moons)
- 2 medium Parsnips (peeled and sliced into half-moons)
- 3 tablespoons Extra virgin olive oil
- 1/2 teaspoon Smoked paprika
- 1 pinch Kosher salt and black pepper (to taste)
Maple-Tahini Dressing
- 1/4 cup Tahini (well-stirred)
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 tablespoon Maple syrup (grade A dark)
- 1 teaspoon Apple cider vinegar
- 2-3 tablespoons Warm water (to thin the dressing)
Final Assembly & Garnish
- 2 cups Baby kale or arugula (tightly packed)
- 1/4 cup Pepitas (toasted)
- 1/3 cup Pomegranate arils (for a pop of color)
- 1/4 cup Fresh parsley (finely chopped)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
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2
In a medium saucepan, combine the rinsed sorghum, vegetable broth, and the bay leaf. Bring to a vigorous boil over high heat.
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3
Once boiling, reduce the heat to low, cover the pot tightly, and simmer. Sorghum takes about 50-60 minutes to become tender but still pleasantly chewy. Check at the 50-minute mark.
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4
While the sorghum simmers, prepare the vegetables. Toss the cubed sweet potatoes, carrots, and parsnips in a large bowl with the olive oil, smoked paprika, salt, and pepper until evenly coated.
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5
Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, tossing halfway through, until they are fork-tender and have caramelized golden edges.
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6
Prepare the dressing by whisking together the tahini, lemon juice, maple syrup, and apple cider vinegar in a small bowl. It may seize up and thicken initially.
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7
Slowly whisk in warm water, one tablespoon at a time, until the dressing reaches a smooth, pourable consistency. Season with a pinch of salt.
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8
Once the sorghum is cooked, drain any excess liquid and discard the bay leaf. Let the grain sit uncovered for 5 minutes to allow steam to escape, then fluff with a fork.
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9
In a very large mixing bowl, combine the warm sorghum and the roasted root vegetables. The residual heat will help the grains absorb the flavors.
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10
Add the baby kale or arugula to the bowl. The warmth of the ingredients will slightly wilt the greens without making them soggy.
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11
Drizzle half of the maple-tahini dressing over the mixture and toss gently to combine. Add more dressing as desired.
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12
Transfer the salad to a serving platter. Top with the toasted pepitas, pomegranate arils, and fresh parsley for a beautiful, professional finish.
💡 Chef's Tips
For the best texture, ensure you use 'whole grain' sorghum rather than pearled; pearled cooks faster but lacks the signature snap. To save time, you can cook the sorghum up to 2 days in advance and store it in the refrigerator. If your tahini is particularly bitter, add an extra teaspoon of maple syrup to balance the flavors. Don't crowd the roasting pan; if the vegetables are too close, they will steam rather than roast and won't get those delicious crispy edges. If you have leftovers, this salad keeps well for 3 days, though the greens may soften; it's actually delicious eaten cold the next day.
🍽️ Serving Suggestions
Pair this salad with a crisp, dry Riesling or a sparkling apple cider to complement the roasted sweetness. Serve alongside roasted chicken or a thick-cut pork chop for a complete, protein-rich meal. Top with a dollop of Greek yogurt or crumbled goat cheese for added creaminess and tang. Enjoy as a hearty vegan main course with a side of warm crusty sourdough bread.