Butternut Squash Cranberry Sorghum Salad - Savory Simple

Over the past few months I’ve been lucky enough to take part in a campaign with Bob’s Red Mill called Grains of Discovery. This campaign celebrated 9 grains from across the globe: quinoa, farro, sorghum, amaranth, teff, chia, kamut, millet and spelt. I had never previously worked with many of these grains so it was a lot of fun experimenting with the different products. I learned quite a bit. 

Butternut Squash Cranberry Sorghum Salad - Savory Simple

Public speaking has never been one of my strong areas but over the past three weeks I joined Jean Layton of Gluten-Free Doctor for several Google Hangouts where we discussed kamut, spelt and sorghum. I experimented with various recipes and preparations of these grains and now know one thing for certain; there are many whole grains we should be using in our kitchens and there’s no reason to get stuck in a brown rice and quinoa rut while trying to be healthy. I love quinoa and have used it in many recipes on the blog but I’m kind of stumped now as to why it’s become so mainstream when there are so many other options.

One of my new favorite whole grains is sorghum. I really love its nutty flavor and toothsome texture. This fall-inspired butternut squash cranberry sorghum salad highlights the grain very nicely but it’s worth noting that this salad is customizable and can be used with pretty much any whole grain you prefer. If you only have quinoa on hand, feel free to use it instead. If you’ve just recently discovered farro or spelt, by all means use one of those. But if you feel bored with your current healthy options, go try some of these grains. You won’t be disappointed.

Butternut Squash Cranberry Sorghum Salad
 
Prep time
Cook time
Total time
 
Serves: 4-6 servings
Ingredients
  • 1½ cups butternut squash, diced small
  • ½ tablespoon olive oil + more for roasting
  • 2½ cups cooked sorghum
  • ⅓ cup dried cranberries
  • ⅓ cup pecans, toasted and chopped
  • 4 medjool dates, sliced thin
  • ¼ cup pumpkin seeds, toasted
  • ⅛ teaspoon sea salt or to taste
  • optional: crumbled goat cheese to taste
Instructions
  1. Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil. Toss the butternut squash in a small drizzle of olive oil and sprinkle of salt. Roast for 10-15 minutes, stirring once, or until soft but not mushy (the length of time will depend on how small the dice is).
  2. Allow the squash to cool for several minutes and then gently toss together in a large bowl with olive oil, sorghum, dried cranberries, pecans, dates, pumpkin seeds and salt.
  3. If using, sprinkle goat cheese on top of each serving.

 

More Whole Grain Recipes

Savory Simple – Quinoa Granola
Savory Simple – Farro Pudding
Savory Simple – Creamy Millet with Sweet Corn and Chives
Savory Simple – Blackberry Amaranth Porridge
Bob’s Red Mill – Curried Carrots and Sorghum Salad
Gluten-Free Doctor – Fresh Cherry Sorghum Salad with Mint
Healthy Delicious - Chicken Thighs with Farro and Burst Tomatoes

Disclaimer: I was sent free grains from Bob’s Red Mill for joining in their Grains of Discovery campaign. As always, all opinions are my own.

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Comments

  1. Gorgeous fall salad! The dates and pumpkin seeds take it over the top. Sorghum is one of my new favorite grains as well; can’t wait to try this!

  2. Beautiful salad and photos too! x

  3. Love all the delish fall ingredients you have going on in here and now I’m inspired to get me some sorghum!

  4. I bought some of BRM sorghum a few weeks ago, and this sounds perfect! Can’t wait to try your recipe!

  5. Beautiful! Never cooked sorghum and need to try it!!

  6. I couldn’t agree with you more about the gorgeous varieties of grains. I’ll definitely try to get my hands on some sorghum! Dying to give it a go. Lush and lovely salad!!

  7. I gotta try some sorghum! I love the combo of these fall flavors ;)

  8. I am all over this recipe. I needed a little motivation to make sorghum and now I have it thanks to you.

  9. I’ve never tried sorghum but this salad looks wonderful so I’ll have to track some down!

  10. This salad sounds really delicious – love your use of sorghum and the bright, vibrant flavours that you paired it with.

  11. Jen,
    Nicely done post. I like the fresh flavors of the salad (and the inclusion of dates, they are slipping into everything here) and how customizable it can be. Your photos are gorgeous! BRM is lucky to have you.

  12. i’ve just discovered the joy of butternut squash & cranberry in a salad, and now i may never eat anything else! great post, this recipe looks perfect for this time of year :)

  13. Awesome recipe and your picture is stunning!

  14. It’s time for me to branch out beyond the world of pasta and rice – sorghum sounds like a scrumptious place to start! (Love the gorge colours happening in this salad!)

  15. Butternut squash is my favorite thing about fall :) this salad looks absolutely perfect!

  16. Donna Lobel says:

    Love butternut squash. This is a must try recipe….. and gluten free!! Yeah!

  17. This looks incredible, and you have a great eye for photography!

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