Roasted Perfection

This 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 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!

Nutrient Booster: Sorghum

Sorghum is a whole grain that can be used in countless ways. You can find whole grain sorghum, which we used in this recipe, pearled sorghum, sorghum flour, sorghum syrup and more. Using whole grain sorghum in this recipe is a perfect 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, vitamin B6 and fiber. For more information, visit the Simply Sorghum website.

Roasted Cauliflower Pomegranate Sorghum Salad

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4 servings

Ingredients

  • 4 tablespoons olive oil
  • 1 head cauliflower, chopped
  • 1/4 teaspoon sea salt
  • 1 cup whole grain sorghum
  • 10 ounces baby spinach, washed
  • 1/4 cup white balsamic vinegar
  • 1 tablespoon water
  • 1 clove garlic, minced
  • sea salt and pepper, to taste
  • 1/4 cup walnuts, chopped
  • 4 tablespoons pomegranate seeds

Instructions

  1. Preheat oven to 400 °F.

  2. In a large bowl add olive oil and sea salt and mix together. Add cauliflower to the bowl, and stir to coat. Roast for 20-25 minutes. Occasionally stir and turn cauliflower over until golden brown.

  3. Meanwhile, in a medium saucepan, bring 4 cups of water to a boil. 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. 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. Drizzle the dressing over spinach and cauliflower. Add cooled sorghum, walnuts, and pomegranates to the bowl and toss to combine.

Recipe Notes

Nutrient Analysis:
Serving: 1 serving, 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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