I love it when I see an intriguing recipe and I have everything for it on hand! When the latest email from Oldways landed in my inbox last week with the subject line “Fruit can be savory, too” I was hooked. I clicked on the link and saw the recipe for the Sorghum & Blues Salad and I said “I must make this.”
I had sorghum in my pantry that I needed to use, Jeff had just gone blueberry picking, and other than red onion and some blue cheese, we had what I needed (and I had to go to the store, anyway). Except, as always, I tinkered with the recipe. I wanted this to be a main dish salad, so we grilled some chicken to dice and toss in. And then I got the idea to add some walnuts, for crunch and healthy fats. And then I realized that if this was going to be a one-dish dinner, we needed more veg in it, so I chopped some of the kale that I had just bought and washed.
So my version, I’m calling Summer Sorghum Salad. Summer because of the blueberries and kale, mostly, because those are seasonal summer produce items (although, yes, you can buy anything anytime of the year in our modern food environment).
Summer Sorghum Salad
Yield 4-6 servings
This recipe makes a lovely light dinner, and the leftovers hold well for lunch (or another dinner) the next day. This is one reason I like sorghum for grain salads...it is just as toothsome the next day (I feel the same way about farro).
Ingredients
- 2 boneless, skinless chicken breasts, grilled, cooled and cut into about 1/2-inch dice
- 1 cup sorghum
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
- Optional: 1-2 cloves minced garlic
- 1 cup blueberries
- 1 small cucumber, diced (about ½ cup)
- 1 small red onion, diced (about ½ cup)
- 1/2 cup coarsely chopped walnuts
- 1/3 cup crumbled blue cheese
- ¼ cup chopped fresh mint
Notes
Recipe adapted from an Oldways Whole Grains Council recipe, originally developed by Kelly Toups
Courses Lunch, Dinner
