Thursday, September 29, 2016

Roasted Butternut Squash and Shredded Kale Sorghum Salad

I recently taught an ancient grains class and I'm now having fun experimenting with different types. Sorghum is naturally gluten-free and provides a nice, chewy bite to grain salads. This salad celebrates fall flavors and is the perfect side dish to bring to your next gathering. Eat this by itself for lunch or pair with chicken or salmon for a beautiful, balanced dinner.

1. Place sorghum in a saucepan and pour water and broth over. Bring to a boil; cover, reduce heat and simmer until tender, 50-60 minutes. Drain excess liquid.




2. Meanwhile, preheat oven to 400 degrees. Place diced squash, olive oil, salt, pumpkin pie spice and pepper on a baking sheet and toss to combine. Roast 20 minutes.

3. Combine dressing ingredients in a large bowl. Add kale and lightly massage it for 1 minute.



4. Add the remaining salad ingredients (including the cooked sorghum and roasted squash) and toss lightly until combined.



5. Serve immediately or keep cold until ready to serve.


Roasted Butternut Squash and Shredded Kale Sorghum Salad
Serves 8

All you need:
1 cup sorghum
1 cup water
2 cups chicken broth
1 medium butternut squash, peeled and diced small
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pumpkin pie spice
1/4 teaspoon pepper

Dressing
Zest and juice of 2 lemons
2 tablespoons olive oil
1 tablespoon Dijon mustard
2 teaspoons honey
Salt and pepper, to taste

2 cups shredded kale
1/2 cup toasted pecans
1/2 cup toasted walnuts
1 Honeycrisp apple, diced
1 bunch green onion, sliced thin
1/4 cup dried cherries (or cranberries)

All you do:
1. Place sorghum in a saucepan and pour water and broth over. Bring to a boil; cover, reduce heat and simmer until tender, 50-60 minutes. Drain excess liquid.
2. Meanwhile, preheat oven to 400 degrees. Place diced squash, olive oil, salt, pumpkin pie spice and pepper on a baking sheet and toss to combine. Roast 20 minutes.
3. Combine dressing ingredients in a large bowl. Add kale and lightly massage it for 1 minute.
4. Add the remaining salad ingredients (including the cooked sorghum and roasted squash) and toss lightly until combined.
5. Serve immediately or keep cold until ready to serve.

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