Roasted Cauliflower Pomegranate Sorghum Salad

1.25.16 / Comment

Cauliflower, Sorghum, Spinach & pomegranate salad

A colorful meal that can easily be made by using the cook once, eat twice method, our Roasted Cauliflower Pomegranate Sorghum Salad is the perfect addition to your winter menu. Complete with omega-3 rich walnuts, beautiful green spinach, and whole grain sorghum, this salad is a tasty (yet filling!) meal that everyone is sure to love. Using whole grain sorghum in this recipe is a great way to add in some extra nutrition value–after all, there are 5 grams of protein in 3/4 cups (cooked)! Sorghum is also gluten-free, and is naturally rich in iron, antioxidants, phytochemicals, and fiber. It can also be eaten with those suffering from diverticulosis or Crohn’s Disease as the outer layer of the sorghum hull can be consumed without any concerns. You can learn more about sorghum through the Sorghum Checkoff website here.

Using sorghum in the kitchen is a delicious and easy way to add more nutrition into your daily diet, so go ahead and try out this fresh, healthy, and seasonal salad!

Roasted Cauliflower Pomegranate Sorghum Salad
 
Prep time
Cook time
Total time
 
Serves: 4 servings
Ingredients
  • 1 cup whole grain sorghum
  • 10 oz. baby spinach, washed
  • 1 large head cauliflower, roasted
  • 2 tablespoons olive oil
  • ¼ cup white balsamic vinegar
  • 1 tablespoon water
  • 1 garlic clove, minced (optional)
  • Sea salt & pepper to taste (optional)
  • ¼ cup walnuts, chopped
  • 4 tablespoons pomegranate seeds
Instructions
  1. In a medium saucepan, bring 4 cups of water to a boil.
  2. Add whole grain sorghum. Cover and bring to a full boil for 5 minutes. Reduce heat to medium and cook for an additional 40 minutes covered or until sorghum is soft. If there is water left in the pot, strain it.
  3. Remove from heat and cover. Let the sorghum cool completely before adding to the salad.
  4. Place the spinach and roasted cauliflower in a large mixing bowl.
  5. In a small bowl or a Mason jar, whisk olive oil, white balsamic vinegar, water and garlic (optional) until the oil is emulsified. Season with salt and pepper, if desired.
  6. Drizzle the dressing over spinach and cauliflower. Add cooled sorghum, walnuts, and pomegranates to the bowl and toss to combine.
Notes
Sorghum doesn’t get soggy and can be refrigerated for 5-7 days or frozen to be used for another time. Reheat cooked sorghum on the stove top or in the microwave to loosen up the grain. Add some olive oil or butter if the grain is a bit dry. Fluff the sorghum with a fork cool completely then add it to the bowl of spinach and cauliflower.
Nutrition Information
Calories: 371 Fat: 14 g Saturated fat: 2 g Carbohydrates: 53 g Sugar: 8 g Sodium: 90 mg Fiber: 11 g Protein: 11 g Cholesterol: 0 mg

Triad to Wellness has provided nutrition communication services to The Sorghum Checkoff. However, we were not compensated for this post. All opinions are our own.

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