This butternut squash cranberry sorghum salad is a seasonal, healthy lunch or side dish. Pecans and pumpkin seeds add crunch while dates add sweetness. 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.
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.
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.
This butternut squash cranberry sorghum salad is a seasonal, healthy lunch or side dish. Pecans and pumpkin seeds add crunch while dates add sweetness.
- 1 1/2 cups butternut squash, diced small
- 1/2 tablespoon olive oil, more for roasting
- 2 1/2 cups cooked sorghum
- 1/3 cup dried cranberries
- 1/3 cup pecans, toasted and chopped
- 4 medjool dates, sliced thin
- 1/4 cup pumpkin seeds, toasted
- 1/8 teaspoon kosher salt or to taste
- optional: crumbled goat cheese to taste
- 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).
- 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.
- If using, sprinkle goat cheese on top of each serving.
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About the Author
Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine in Maryland, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.