This post is in partnership with Bob’s Red Mill.
It’s the time of year when I like slightly warm salads. Roasted vegetables tossed in my favorite greens with a tangy dressing; it’s hard to go wrong. I like to bulk up salads using whole grains, like in this sorghum sweet potato salad.
When I make arugula salads, I treat the arugula more like the herb that it is. I prefer the punch flavor when it’s equal to the other ingredients in the salad. In the case of this salad, it’s equal to the chile-roasted sweet potatoes and hearty sorghum.
I like this hearty gluten-free grain in salads because it doesn’t disappear. The grain holds texture well while soaking up the flavor of the dressing. It takes a bit longer to cook than some other grains, so I like to cook it ahead of time, making this salad a bit quicker.
Sweet Potato Alternatives
Instead of the sweet potato, use roasted butternut squash or delicata squash. You could also use turnips or parsnips for something a little different.
Make it vegan
This recipe is fairly easy to make vegan. Just swap out the butter in the dressing for your favorite plant-based butter, or use a neutral oil.
½ cup Bob’s Red Mill Sorghum
1/2 pound sweet potatoes
1 tablespoon olive oil
¼ teaspoon sea salt
¼ teaspoon to ¾ teaspoon ground chile (see note)
2 tablespoons butter
2 teaspoons light vinegar
1 teaspoon maple syrup
Salt, to taste
2–3 handfuls arugula
¼ cup crushed/toasted walnuts
- Combine the sorghum with 2 cups of water. Bring to a boil, reduce to a simmer, cover, and cook until the sorghum is tender, about an hour. You can do this a day ahead of time.
- Preheat oven to 425˚F. Cut the sweet potato into ¼” cubes. Place on a sheet tray covered with parchment paper and add 1 tablespoon olive oil, ¼ teaspoon salt, and your preferred amount of ground chile. Roast until the potatoes are tender and charring, about 16 to 18 minutes.
- While the sweet potatoes are roasting, melt the butter and add the vinegar, maple syrup, and salt. Taste and adjust the flavorings to your liking.
- Once everything is done and slightly cool, combine the arugula, sorghum, sweet potatoes, and walnuts. Drizzle the dressing, toss, and serve.
Ground chile powder: I switch up what I use depending on what I’m in the mood for. If I want something non-spicy, I’ll use a sweet Calabrian or sweet paprika. If I want something smoky, I might use chipotle or smoked paprika. Or if I want something hot, I’ll use New Mexico chile powder or Calabrian hot chile powder.