Bring a splash of red and green to your holiday table with this Balsamic Sorghum with Peppers, Walnuts and Goat Cheese. It’s gluten free, whole grain and only 80mg of sodium per serving!
Balsamic Sorghum with Peppers, Walnuts and Goat Cheese
It’s no secret that I’m a sorghum fan. It’s such a versatile whole grain with endless culinary possibilities. This Balsamic Sorghum with Peppers, Walnuts and Goat Cheese is a wonderful accompaniment to any holiday table (the red and green ingredients are a bonus for Christmas). It’s also a fantastic summer dish to serve with grilled chicken, fish, steak, etc. Add it to salad greens to stretch a vegetarian meal or double the portion for a portable lunch on-the-go. As a bonus, this recipe gluten free, and contains only 80mg of sodium and 2g of sugar per serving so it’s a fantastic option for almost any party guest.
I’ve added sorghum syrup as the sweetener of choice. It’s a sweetener that’s been used in the United States since the 1850’s! I find that my friends born and raised in southern states are more familiar with this tasty syrup. A little goes a long way. If you don’t have any on hand, you can easily substitute honey in the dressing.
Disclosure: This recipe post is sponsored by the United Sorghum Checkoff Program, all opinions are my own.
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Balsamic Sorghum with Peppers, Walnuts and Goat Cheese
Ingredients
- Sorghum Salad:
- 2 cups cooked pearled sorghum
- 1 ounce walnuts toasted and chopped (approx. ¼ cup)
- 1/2 cup packed roasted red peppers, chopped
- 2 scallions chopped
- 1/2 ounce or 2 Tablespoons crumbled goat cheese
- Dressing:
- 1 Tablespoon Extra Virgin olive oil
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon plain nonfat Greek yogurt
- 3/4 teaspoon sorghum syrup or honey
Instructions
- Cook sorghum according to package directions and set aside to cool.
- Toast walnuts at 350 degrees for approximately 3 minutes, taking care not to burn them.
- Add walnuts, peppers, scallions and goat cheese to sorghum and gently combine.
- Mix ingredients for dressing in a small bowl and whisk until blended.
- Pour dressing over salad and gently mix to combine.
- If desired, serve with additional chopped peppers and scallions as a garnish.
Tried this recipe?Let us know how it was!
Balsamic Sorghum with Peppers, Walnuts and Goat Cheese
Ingredients
- Sorghum Salad:
- 2 cups cooked pearled sorghum
- 1 ounce walnuts toasted and chopped (approx. ¼ cup)
- 1/2 cup packed roasted red peppers, chopped
- 2 scallions chopped
- 1/2 ounce or 2 Tablespoons crumbled goat cheese
- Dressing:
- 1 Tablespoon Extra Virgin olive oil
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon plain nonfat Greek yogurt
- 3/4 teaspoon sorghum syrup or honey
Instructions
- Cook sorghum according to package directions and set aside to cool.
- Toast walnuts at 350 degrees for approximately 3 minutes, taking care not to burn them.
- Add walnuts, peppers, scallions and goat cheese to sorghum and gently combine.
- Mix ingredients for dressing in a small bowl and whisk until blended.
- Pour dressing over salad and gently mix to combine.
- If desired, serve with additional chopped peppers and scallions as a garnish.
Balsamic Sorghum with Peppers, Walnuts and Goat Cheese Nutrition Facts Label
If you are interested in more sorghum recipes, nutritional information and cooking tips, the Sorghum Checkoff website is a great resource!
I have never tried sorghum before. This sounds like just the recipe to give it a try! Thanks for sharing.
I don’t have much experience with sorghum so this might be the time to expand my culinary horizons! Love the walnuts and goat cheese. 🙂
I have a bag of sorghum that is calling my name! I would have to tweak this recipe a bit to make it vegan, but it sounds delicious!!
I’ve been experimenting with sorghum for a couple of months now, but pressure cook it instead of boiling it. (1-cup sorghum, rinsed, to 3-cups water, pressure cook for 25 min, keep warm for 10 min, then release pressure and rinse well). I basically use it as a rice substitute, and as a breakfast grain. Looking to expand my recipe base, and the one provided above looks like a great one to try. FYI, mixing red sorghum with the white variety makes for a beautiful presentation, plus the red has more polyphenols, which is a bonus nutritionally.
Amazing!! The different colors are so beautiful together too 🙂