Roasted Sweet Potato Sorghum Salad

  • Author: Erin Alderson
  • Prep Time: 20
  • Cook Time: 60
  • Total Time: 1 hour 20 minutes
  • Yield: 2 large servings 1x




½ cup Bob’s Red Mill Sorghum

Sweet Potatoes

1/2 pound sweet potatoes

1 tablespoon olive oil

¼ teaspoon sea salt

¼ teaspoon to ¾ teaspoon ground chile (see note)


2 tablespoons butter

2 teaspoons light vinegar

1 teaspoon maple syrup

Salt, to taste


23 handfuls arugula

¼ cup crushed/toasted walnuts


  1. 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.
  2. 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. 
  3. 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.
  4. Once everything is done and slightly cool, combine the arugula, sorghum, sweet potatoes, and walnuts. Drizzle the dressing, toss, and serve.


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.