This Sweet Sorghum Salad with Apples, Pine Nuts and Raisins is a gluten free and vegan side dish that’s perfect for any holiday celebration!
If you’ve never tried sorghum or have run out of recipe ideas, this one’s for you. Switch up your fall holiday side dishes with this delicious salad. It’s packed with whole grains and heart healthy fats, yet sweet from the apples, raisins and sorghum syrup. Don’t worry, if you don’t have any sorghum syrup on hand, just swap it for some pure maple syrup. The result is a satisfying side that pairs well with any meal from barbeques to Thanksgiving tables.
Just in case you are not familiar with sorghum, it’s a gluten free, USA grown ancient grain, which is sustainable because it grows well in different environments. Sorghum offers many nutritional benefits including:
- Naturally high in fiber and iron, with a high protein level as well
- Rich in antioxidants, which are believed to help lower the risk of cancer, diabetes, heart disease and some neurological diseases
- Full of policosanols that may have an impact on human cardiac health
- Grown from traditional hybrid seeds and does not contain biotechnology traits, making it nontransgenic or non-GMO
Disclosure: This recipe post is sponsored by the United Sorghum Checkoff Program:
- 3 cups cooked whole grain sorghum, packed
- 2 Tablespoons flat leaf parsley, chopped
- 1 teaspoon dried rosemary, chopped
- 1/8 teaspoon dried thyme
- 1/4 cup raisins, packed
- 1/4 cup pine nuts, toasted** (see below)
- 1/2 apple, chopped into small pieces
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon sorghum syrup (or pure maple syrup)
- 2 Tablespoons extra virgin olive oil
- 1/4 teaspoon black pepper
- 1/4 teaspoon kosher salt
- Cook sorghum according to package directions and set aside to cool.
- Transfer 3 cups packed sorghum to a medium bowl, adding the parsley, rosemary, thyme, apple, raisins and toasted pine nuts.
- In a separate small bowl, add vinegar, sorghum syrup, salt and pepper.
- Whisk in olive oil until nicely combined.
- Pour dressing over the sorghum mixture and gently mix to coat evenly. Give the salad time to cool and let the flavor develop. It’s wonderful the next day!
**To toast the pine nuts, place them in a toaster oven (or regular oven at 350 degrees) on aluminum foil and toast for about 3 minutes, watching to make sure they do not burn.
This recipe can be lightened slightly by using lite or sugar free maple syrup. Also, instead of pine nuts and raisins, you may use currants, dried cranberries, dried cherries, or toasted slivered almonds as well.
Have you tried sorghum yet? Please share any recipe links or ideas in the comments below!