A light and healthy sorghum salad featuring roasted cherry tomatoes, arugula and feta (optional) tossed in a lemony dressing. This salad is gluten free and vegan, if you skip the cheese. If you’d like to turn this salad into a full meal, add chickpeas for protein.
Make it vegan/dairy free: Omit the cheese.
*Storage suggestions: If you won’t be serving all of the salad in one sitting, store the arugula separately from the rest of the salad and mix the arugula into the sorghum salad just when you’re ready to serve. The sorghum salad should keep well, covered and refrigerated with the arugula stored separately, for a couple of days. Serve cold or reheat the sorghum before tossing in the arugula.
Change it up: Feel free to substitute cooked pasta (penne, spirals or pearl couscous would be good) or another whole grain for the sorghum (farro, wheat berries, quinoa, millet).
Prepare in advance: You can pre-cook the sorghum and reheat it just before adding the roasted cherry tomatoes and everything else. I bet that extra sorghum would freeze well, if you want to make extra for later.
If you love this recipe: You’ll also love my caprese pasta salad, Mediterranean pasta salad with raw squash and feta and quinoa tabouli.
Recipe from Cookie and Kate: https://cookieandkate.com/roasted-cherry-tomato-arugula-and-sorghum-salad/