Roasted Sweet Potato Sorghum Salad
Servings 2 large servings
Ingredients
Sorghum
- ½ cup Sorghum (the whole grain, not the syrup)
Sweet Potatoes
- 1/2 pound sweet potatoes
- 1 tablespoon olive oil
- ¼ teaspoon sea salt
- ¼ teaspoon to ¾ teaspoon ground chile see note
Dressing
- 2 tablespoons butter
- 2 teaspoons light vinegar
- 1 teaspoon maple syrup
- Salt to taste
Salad
- 2-3 handfuls arugula
- ¼ cup crushed/toasted walnuts
Instructions
- Combine the sorghum with 2 cups of water. Bring to a boil, reduce to a simmer, cover, and cook until the sorghum is tender, about an hour. You can do this a day ahead of time.
- Preheat oven to 425˚F. Cut the sweet potato into ¼” cubes. Place on a sheet tray covered with parchment paper and add 1 tablespoon olive oil, ¼ teaspoon salt, and your preferred amount of ground chile. Roast until the potatoes are tender and charring, about 16 to 18 minutes.
- While the sweet potatoes are roasting, melt the butter and add the vinegar, maple syrup, and salt. Taste and adjust the flavorings to your liking.
- Once everything is done and slightly cool, combine the arugula, sorghum, sweet potatoes, and walnuts. Drizzle the dressing, toss, and serve.
Notes
Ground chile powder: I switch up what I use depending on what I’m in the mood for. If I want something non-spicy, I’ll use a sweet Calabrian or sweet paprika. If I want something smoky, I might use chipotle or smoked paprika. Or if I want something hot, I’ll use New Mexico chile powder or Calabrian hot chile powder.