Roasted Cherry Tomato, Arugula and Sorghum Salad Recipe

This summer salad is a light and healthy weeknight dinner or potluck dish. Gluten-free sorghum provides some heft while sweet, roasted cherry tomatoes and a zippy lemon dressing make it irresistible. This salad is gluten free and easily made vegan (just skip the cheese). If you’d like to turn this salad into a full meal, add chickpeas for protein, and if you intend to save the salad for leftovers, keep the arugula on the side and toss it in just before serving.   Recipe and photo by Kathryne Taylor from Cookie + Kate.

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Servings 4servings
Prep Time 20minutes
Cook Time 60minutes
Submitted By Kathryne Taylor from Cookie + Kate
Rating
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Rating: 0
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Servings 4servings
Prep Time 20minutes
Cook Time 60minutes
Submitted By Kathryne Taylor from Cookie + Kate
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Ingredients
Ingredients
Instructions
  1. First, cook the sorghum: Combine rinsed sorghum and three cups water in a small pot. Bring to a boil, then cover and reduce heat to medium-low. Cook until the sorghum is pleasantly tender but still has some chew to it, about 55 to 65 minutes. You can wait until the sorghum is halfway cooked before proceeding with the next steps.
  2. To roast the cherry tomatoes: Preheat oven to 400 degrees Fahrenheit. Line a small, rimmed baking sheet with parchment paper for easy cleanup. Toss the whole cherry tomatoes with one tablespoon olive oil and a sprinkle of salt. Roast until the tomatoes are soft, plump and starting to burst open, about 18 minutes.
  3. To make the dressing: Whisk together the olive oil, lemon juice, red pepper flakes, salt and pepper until emulsified.
  4. Once the sorghum is done cooking: Drain off any excess water and pour the cooked sorghum into a serving bowl. Pour in all of the dressing, all of the cherry tomatoes and their juices, the arugula*, feta, Parmesan and chickpeas (optional). Toss well and serve.
Recipe Notes

*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.

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