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.
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
Ingredients
- 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
Instructions
- 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.
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
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Amy @ What Jew Wanna Eat says
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!
Jaime says
Beautiful salad and photos too! x
Deanna Segrave-Daly says
Love all the delish fall ingredients you have going on in here and now I’m inspired to get me some sorghum!
Karen D says
I bought some of BRM sorghum a few weeks ago, and this sounds perfect! Can’t wait to try your recipe!
Laura (Blogging Over Thyme) says
Beautiful! Never cooked sorghum and need to try it!!
Maria | Pink Patisserie says
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!!
Yvette says
I gotta try some sorghum! I love the combo of these fall flavors ;)
Cathy @ She Paused 4 Thought says
I am all over this recipe. I needed a little motivation to make sorghum and now I have it thanks to you.
Laura (Tutti Dolci) says
I’ve never tried sorghum but this salad looks wonderful so I’ll have to track some down!
Kathryn says
This salad sounds really delicious – love your use of sorghum and the bright, vibrant flavours that you paired it with.
Kirsten@FarmFreshFeasts says
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.
holly ; the hobbit kitchen says
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 :)
Vicky and Ruth says
Awesome recipe and your picture is stunning!
Valerie says
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!)
Nutmeg Nanny says
Butternut squash is my favorite thing about fall :) this salad looks absolutely perfect!