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    Home > Recipes > Salads

    Roasted Grape and Sorghum Salad {Gluten-Free}

    Published: Sep 22, 2014 · Modified: Jun 27, 2020 by Whitney Reist · This post may contain affiliate links |

    Jump to Recipe - Print Recipe

    Did you all know that September is National Whole Grains Month?  Whole Grains Month is celebrated by the Whole Grains Council every September with lots of special events and promotions to remind consumers of the health benefits of whole grains and to inspire creativity in trying new grains and ways to utilize them in cooking.  This year, the theme is "Make the Switch."  I wanted to feature my own whole grain recipe in honor of Whole Grains Month and choose a grain I had yet to experience working with: sorghum!

    Roasted Grape and Sorghum Salad

    Sorghum is not a grain commonly used by the average consumer in America, in fact, most people I've told about it have never even heard of it! According to the Whole Grains Council, sorghum is the 5th most important cereal crop worldwide because it's able to withstand drought conditions and is most widely consumed in Africa and parts of Asia.  However, sorghum is starting to gain popularity in America; mostly in the form of flour, because it is gluten-free and suitable for people with Celiac disease.

    Sorghum - a whole grain!

    I imagine that if you follow a gluten-free diet, you may get tired of quinoa and flours made from rice and potatoes, so sorghum can add variety to your diet while jazzing up your pantry staples! Some great ways to use nutty, chewy-textured whole sorghum include substituting it for rice or past in salads and pilafs, adding cooked sorghum to soups, or in the popped form as an alternative to popcorn.

    Fresh, seasonal grapes

    Today I've incorporated sorghum into a satisfying and hearty salad with plum and juicy red grapes, which happen to be one of my very favorite fall produce items.  I used a "low and slow" roasting technique for the grapes and shallots in this salad, which lent tremendous depth of flavor from all the caramelized juices of the produce.

    Roasted Grapes

    This salad is so gorgeous to look at because it incorporates such rich, vibrant fall colors. It's perfect to have when you are missing the fresh, clean crispness of summer dishes in the early fall.  The salad is very satisfying by itself for a light lunch but would be a great accompaniment to pizza, herb-crusted pork, roast chicken, or a meaty fish fillet like snapper, sea bass, or halibut.

    Note: you could certainly roast the grapes and shallots at a higher temperature to speed up the cooking process. However, I find that roasting at this low temperature for a longer time provides a more even caramelization for the produce, prevents the shallots from burning, and helps the grapes maintain their shape.

    If you'd like to learn more about incorporating a variety of whole grains into your diet, I've included some links to resources I love below!

    - How to identify whole grains in the grocery store

    - 12 quick, easy whole grain recipes (pdf)

    Whole Grain Recipes

    • Honey Whole Wheat Bread
    • Cherry Almond Baked Oatmeal
    • Java Chip N' Oat Mini Muffins
    • Whole Wheat Buttermilk Waffles
    •  Oat Crepes
    • Farro Salad, Make-Ahead Muesli
    • Toasted Granola Cups
    • Chile Cheddar Cornbread 
    • Asian Soba Salad!

    Roasted Grape and Sorghum Salad

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    Recipe

    Roasted Grape and Sorghum Salad

    Roasted Grape and Sorghum Salad

    September is National Whole Grains month and a perfect time to try something new. This salad features in-season roasted grapes, pepper arugula, creamy goat cheese, and the nutty whole grain sorghum.
    Tried this recipe?Mention @sweetcayenne5 or tag #sweetcayenne!
    Print Pin
    Prep Time: 20 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 1 hour hour
    Servings: 6 Servings

    Ingredients

    • For the salad:
    • 2 cups red California grapes
    • 1 large shallot cut into strips
    • 1 cup sorghum cooked until tender according to package directions (recommend: Bob’s Red Mill)
    • 4 cups baby arugula
    • 2 oz crumbled goat cheese
    • For the vinaigrette:
    • 1 teaspoon honey
    • ½ teaspoon Dijon mustard
    • 2 tablespoons balsamic vinegar
    • ¼ cup extra virgin olive oil
    • Pantry staples: coarse Kosher salt freshly ground pepper, extra virgin olive oil

    Instructions

    For the roasted grapes:

    • Preheat oven to 250 degrees. Line a large baking sheet with parchment or foil. Place grapes and shallots on baking sheet and sprinkle lightly with olive oil, ¼ teaspoon salt, ¼ teaspoon pepper. Roast the shallots for about 1 hour until tender and caramelized. Remove shallots and set aside to cool. Continue to roast the grapes for another 1 ½ to 2 hours until caramelized and somewhat shriveled.

    For the vinaigrette:

    • In a small bowl, combine the honey, Dijon mustard, and balsamic vinegar. Whisk until thoroughly combined. In a slow and steady stream, add the olive oil while whisking to combine. Season to taste with a pinch of Kosher salt and freshly ground pepper.

    Salad assembly:

    • In a large salad bowl, add the roasted grapes, caramelized shallot, sorghum and arugula. Add the balsamic vinaigrette and toss to combine. Dot with crumble goat cheese and serve at room temperature. This salad is also wonderful served cold for leftovers the next day, as arugula is a hearty green that holds up well when refrigerated for a day or so.
    • Optional serving suggestion: this salad would be delicious with grilled chicken, roasted chicken sausages, or herb-crusted pork tenderloin.

    Notes

    You could certainly roast the grapes and shallots at a higher temperature to speed up the cooking process. However, I find that roasting at this low temperature for a longer time provides a more even caramelization for the produce, prevents the shallots from burning, and helps the grapes maintain their shape.
    Serving: 1Serving | Calories: 265kcal | Carbohydrates: 49.6g | Protein: 3.5g | Fat: 6.3g | Saturated Fat: 2.4g | Cholesterol: 10mg | Sodium: 225mg | Potassium: 673mg | Fiber: 0.5g | Sugar: 48.5g | Calcium: 194mg | Iron: 4mg

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    Affiliate Disclosure

    Many of the links in my posts are affiliate links, which means I can get a small commission for any click or purchases made through the links. I am also an Amazon Associate and I earn from qualifying purchases.

    Reader Interactions

    Comments

    1. Lisa @ Healthy Nibbles & Bits says

      September 23, 2014 at 11:02 am

      I've never tried making sorghum before, so I can't wait to try it out! I love the addition of roasted grapes in this!

      • Whitney Reist says

        September 23, 2014 at 3:25 pm

        Thank you, Lisa! Let me know how you like the sorghum when you get around to trying it - hope it ends up on your blog because I would love to see what you make!

    2. Jessica @ Nutritioulicious says

      September 23, 2014 at 8:09 am

      Such a pretty salad and love the roasted grapes and shallots - I use a similar combo in my Grilled Grape Farro Salad 😉 I've never had sorghum, but have to give it a try!

      • Whitney Reist says

        September 23, 2014 at 3:24 pm

        Hi Jessica! Your grape and shallot farro salad looks delicious as well - I'm crazy about farro! It's probably my favorite grain 🙂

    3. theprettybee says

      September 23, 2014 at 8:08 am

      Your site looks beautiful! So clean and spacious! And this salad looks great, too!

      • Whitney Reist says

        September 23, 2014 at 3:22 pm

        Thanks for stopping by!

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