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!
Nutrient Booster: Delicata Squash
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. 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.
Batch cooking sorghum makes mealtime 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 + 1teaspoon coconut oil
- 1 tablespoon maple syrup
- 1 teaspoon cinnamon
- 3 medium Pink Lady or Gala apples, sliced
- 1/4 cup olive oil
- 1/4 cup water
- 1/4 cup apple cider vinegar
- 1/2 teaspoon dijon mustard
- 1 clove garlic, minced
- 1/8 teaspoon sea salt
- 2 Romaine hearts, washed and chopped
- 1 1/2 cups whole grain sorghum, cooked and cooled
- 1/4 cup hemp seeds
- 1/4 cup pecans, chopped
Preheat oven to 400⁰F. Prepare a baking sheet by lining with parchment paper and spreading 1 teaspoon coconut oil.
Place squash on a cutting board, and remove seeds. Carefully cut in 1/2" moon shaped slices, and set aside. Slice apples.
In a small bowl, add 1 tablespoon melted coconut oil, maple syrup and cinnamon and mix until well combined. Set aside.
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. When the squash and apples are 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.
In an Instant Pot prepare sorghum for 25 minutes using the manual setting on high pressure.
Serving size: 2 cups, Calories: 485 calories, Fat: 28 grams, Saturated fat: 5 grams, Carbohydrates: 55 grams, Sugar: 20 grams, Sodium: 60 milligrams, Fiber: 10 grams, Protein: 10 grams, Cholesterol: 0 milligrams
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.