Add a pop of color to your dinner table with our Delicata Squash, Apple, and Sorghum Salad! We love how easy this salad is, both to create and to eat, so it’s a recipe that we turn to time and time again. Serving this salad on top of romaine lettuce adds an extra crunch and burst of freshness to an already delicious produce combination. The bright flavor of the lettuce compliments the warm undertones of squash and apple, while providing a good source of vitamin A, vitamin K, folate, fiber, magnesium, manganese, potassium, copper, and iron, and vitamins such as biotin, vitamin B1, and vitamin C (1). With all of these benefits, it’s a nutritionally dense vegetable that shouldn’t be overlooked in the produce section of your local grocery store. On a chilly day, serve this salad with our Creamy Butternut Squash Cashew Soup or our Creamy Carrot Soup for a comforting, hearty meal.
Batch cooking sorghum makes meal time so much easier! You can make a double batch of sorghum using a slow cooker or pressure cooker. For a pressure cooker: use 1 cup whole grain sorghum + 2 cups water = 20 minute cooking time; for a slow cooker: 1 cup whole grain sorghum + 3 cups water = 4 – 5½ hours cooking time on high. You can find more information and to learn about the health benefits of whole grain sorghum here.
Delicata Squash, Apple & Sorghum Salad
- 2 delicata squash, sliced in half
- 1 tablespoon + 1 teaspoon coconut oil
- 1 tablespoon maple syrup
- 1 teaspoon cinnamon
- 3 medium Pink Lady or Gala apples, sliced
- ¼ cup olive oil
- ¼ cup water
- ¼ cup apple cider vinegar
- ½ teaspoon Dijon Mustard
- ½ garlic clove, minced
- ⅛th teaspoon sea salt, kosher salt or pink Himalayan salt
- 2 Romaine hearts (or 6 cups leaves), washed and chopped
- 1½ cups whole grain sorghum, cooked and cooled
- ¼ cup hemp seeds
- ¼ cup pecans, chopped
- Cutting board
- Chef's knife
- 2 small sized mixing bowls
- Baking sheet
- Parchment paper
- Basting brush
- Large bowl or platter for the salad
- Pre-heat oven to 400 F.
- Place squash on a cutting board, and remove seeds. Carefully cut in ½" moon shaped slices, and set aside.
- In a small bowl, add 1 tablespoon melted coconut oil, maple syrup and cinnamon,. and mix until well combined. Set aside.
- Spread 1 teaspoon coconut oil over a parchment lined baking sheet. Place squash and apples on the sheet pan, and use a basting brush to brush half of the coconut oil mixture on top of the squash and apples.
- Place baking sheet in oven and cook for 25 minutes. Turn squash and apple slices halfway through using a spatula, and lightly brush with the remainder of the coconut oil mixture. Note: using too much coconut oil can make the squash soggy, so use your judgement.
- When the squash is done, remove the sheet pan from the oven and let cool.
- In a small bowl, add the olive oil, water, apple cider vinegar, Dijon mustard, minced garlic, and salt, and whisk together until the dressing is emulsified.
- In a large bowl or platter, add the romaine lettuce and cooked sorghum. Top with the roasted squash and apple mixture from above, along with pecans and hemp seeds. Drizzle with the apple cider vinaigrette.
If delicata squash is unavailable, butternut squash, acorn squash or sweet potatoes could be used instead.
Pumpkin seeds, sunflower seeds, or walnuts could be used instead of pecans.
Disclaimer: Triad to Wellness has provided nutrition communication services to The Sorghum Checkoff. All opinions are our own. However, we were not compensated for this post.
Serving size: 2 cups Calories: 455 calories, Fat: 25 grams, Saturated fat: 5 grams, Carbohydrates: 55 grams, Sugar: 20 grams, Sodium: 60 milligrams, Fiber: 10 grams, Protein: 10 grams, Cholesterol: 0 milligrams
(1) Defining Powerhouse Fruits and Vegetables: A Nutrient Density Approach, Jennifer Di Noia, PhD https://www.cdc.gov/pcd/issues/2014/13_0390.htm