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Butternut Squash Cranberry Sorghum Salad

This butternut squash cranberry sorghum salad is a seasonal, healthy lunch or side dish. Pecans and pumpkin seeds add crunch while dates add sweetness.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Salad, Side Dish
Cuisine: American
Keyword: sorghum salad
Servings: 6 servings (approximately)
Calories: 395kcal
Author: Jennifer Farley


  • 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.


Calories: 395kcal | Carbohydrates: 82g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 558mg | Fiber: 7g | Sugar: 16g | Vitamin A: 3745IU | Vitamin C: 7.3mg | Calcium: 53mg | Iron: 4.3mg