Roasted Sweet Potato Sorghum Salad

This submit is in partnership with Bob’s Pink Mill.

It’s the time of 12 months after I like barely heat salads. Roasted greens tossed in my favourite greens with a tangy dressing; it’s onerous to go improper. I prefer to bulk up salads utilizing complete grains, like on this sorghum candy potato salad.

Arugula Salad

After I make arugula salads, I deal with the arugula extra just like the herb that it’s. I want the punch taste when it’s equal to the opposite components within the salad. Within the case of this salad, it’s equal to the chile-roasted candy potatoes and hearty sorghum.

I like this hearty gluten-free grain in salads as a result of it doesn’t disappear. The grain holds texture effectively whereas absorbing the flavour of the dressing. It takes a bit longer to cook dinner than another grains, so I prefer to cook dinner it forward of time, making this salad a bit faster.

Candy Potato Options

As a substitute of the candy potato, use roasted butternut squash or delicata squash. You would additionally use turnips or parsnips for one thing a bit totally different.

Make it vegan

This recipe is pretty simple to make vegan. Simply swap out the butter within the dressing to your favourite plant-based butter, or use a impartial oil.

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Roasted Candy Potato Sorghum Salad

• Writer: Erin Alderson
• Prep Time: 20
• Prepare dinner Time: 60
• Whole Time: 1 hour 20 minutes
• Yield: 2 giant servings 1x

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Scale 1x2x3x

Substances

Sorghum

½ cup Bob’s Pink Mill Sorghum

Candy Potatoes

1/2 pound candy potatoes

1 tablespoon olive oil

¼ teaspoon sea salt

¼ teaspoon to ¾ teaspoon floor chile (see be aware)

Dressing

2 tablespoons butter

2 teaspoons gentle vinegar

1 teaspoon maple syrup

Salt, to style

Salad

2–3 handfuls arugula

¼ cup crushed/toasted walnuts

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Directions

1. Mix the sorghum with 2 cups of water. Convey to a boil, cut back to a simmer, cowl, and cook dinner till the sorghum is tender, about an hour. You are able to do this a day forward of time.
2. Preheat oven to 425˚F. Reduce the candy potato into ¼” cubes. Place on a sheet tray coated with parchment paper and add 1 tablespoon olive oil, ¼ teaspoon salt, and your most popular quantity of floor chile. Roast till the potatoes are tender and charring, about 16 to 18 minutes.
3. Whereas the candy potatoes are roasting, soften the butter and add the vinegar, maple syrup, and salt. Style and modify the flavorings to your liking.
4. As soon as the whole lot is finished and barely cool, mix the arugula, sorghum, candy potatoes, and walnuts. Drizzle the dressing, toss, and serve.

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Notes

Floor chile powder: I change up what I take advantage of relying on what I’m within the temper for. If I would like one thing non-spicy, I’ll use a candy Calabrian or candy paprika. If I would like one thing smoky, I would use chipotle or smoked paprika. Or if I would like one thing scorching, I’ll use New Mexico chile powder or Calabrian scorching chile powder.