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I've started a new Saturday morning routine that involves coffee, pastries, and the farmers' market. While Sacramento has a handful of farmers' markets, the one of Saturday morning has morphed into a family-friendly market that showcases local produce, artist, and a couple food vendors (including a waffle vendor that looks absolutely amazing). I pop down there, grab what I can, and then head home to plan the week's meals.
With spring produce in full swing, I let whatever I pick up at the market inspire my meals. This spring sorghum salad used up the last bit of remaining radishes (the very same ones featured on Tuesday's radish toast) and accompanied one of my favorite spring treats: grilled asparagus. Tossing the sliced radishes with a bit of lemon juice also creates a bit of pickle-like texture.
As for the grain, I currently have a big batch of cooked sorghum sitting in the refrigerator but really any grain would do (because it's less about the grain and more about the fresh produce!) And if you want to keep this salad vegan, just ditch the feta cheese!
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Spring Sorghum Salad with Radish and Roasted Asparagus
- Author: Erin Alderson
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 2 servings 1x
- 1/2 bunch radishes, thinly sliced
- 1 red spring onion (or 2 to 3 green onions), diced
- 1 tablespoon lemon juice
- 1 teaspoon fresh minced parsley
- Sprinkle of Salt
- 1/2 bunch asparagus
- 1 teaspoon olive oil
- Sprinkle salt and pepper
- 3 to 4 handfuls chopped lettuce
- 1 cup cooked sorghum (or other favorite grain)
- 1 ounce feta
- Oil and lemon juice, for serving
- In a small bowl, combine radishes with spring onion, lemon juice, parsley and salt. Allow to sit while grilling asparagus.
- Light grill and toss asparagus with olive oil, salt and pepper. Place on the hot grill and cook until tender and lightly charring, turning as needed. Remove from grill and let cool slightly.
- Chop grilled asparagus and toss with lettuce, sorghum, feta, and radish mixture. Serve with a drizzle of olive oil and lemon juice.
yumm!! I'll try this for sure Ella xx
So funny! I made almost exactly this bowl earlier this week, but with some leftover wild rice, a bit of chevré, and some green garlic! Our markets were sending out similar inspirations:) I love the sorghum pairing - it's a grain I haven't dabbled much with yet!
This looks great. I love adding grains to my salads!
we haven't started visiting the farmers market yet this year but I'm inspired to see what they have in this weekend - such a lovely bowl of goodness.
The farmer's market is not open in Minnesota yet. One of my favorite things is going to the farmer's market on Saturday morning. I am excited about trying this recipe.
Thanks Erin! I was just looking for a recipe with sorghum and I can't wait to try it.
I definitely need to add sorghum to my pantry. Thanks for the inspiration!
Coffee, pastries, and farmers market sounds like a perfect Saturday morning. I always enjoy your ideas for salad. I am longing to get my hands on fresh, crisp farmers market radishes, but will have to wait a little longer because it is snowing here today! Happy Spring to you!
I am really glad to see this recipe. I've recently gotten into cooking/eating whole grains, and I like putting them in salads. Looking forward to trying this one.
I've never tried sorghum before, this is inspiring me to give it a go!
I don't like radishes, but I love asparagus! So I'll try this!
This sounds so perfect for early Spring!
This looks so good, and so easy, I can't wait to try it in the Sumer heat, thank you for sharing!
I will definitely be making this! I used to not be a huge fan of radishes, but they're growing on me.
This recipe is lovely. Sadly, here in the frigid northeast, asparagus and radishes are still not a "local" ingredient, but I made it any way with what I could find in the supermarket. I subbed israeli couscous (don't like sorghum) and I used the tahini dressing from the roasted broccoli recipe. Heavenly. Easy and delish.
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