This Sorghum, Sweet Potato & White Bean Salad with Kale Pesto is healthy, filling and so flavorful! It’s a great way to try out sorghum if you’ve never had it before!
Have you ever cooked with sorghum before? If not, it’s a great gluten free grain that is fun to play around with! This Sorghum Sweet Potato and White Bean Salad with Kale Pesto is packed with tons of delicious ingredients and it will fill you up and leave you feeling happy.
I make a lot of loaded green salads, but grain based salads are a favorite of mine too! They’re usually packed with protein and provide a blank canvas for adding lots of other delicious ingredients.
What Is Sorghum?
Sorghum is a naturally gluten free grain that kind of reminds me of Israeli cous cous or wheat berries. It does take a little time to cook, about 50 minutes, but it is a great grain to add to your pantry. It can also be made into flour, syrup or even popped for a fun treat.
It is a really great source of fiber, with 8 grams per serving, and it’s also a great way to add some whole grains to your diet. Sorghum has a slightly chewy texture that is perfect for making hearty salads.
Sorghum Sweet Potato and White Bean Salad Ingredients & Substitutions
- Sorghum – This salad is based around sorghum but it can be hard to find sometimes. If you can’t find sorghum, you can substitute it for quinoa, wheat berries, cous cous or even rice.
- Sweet Potato – I love adding roasted sweet potato to my salads! It’s healthy and adds nice flavor and bulk. I roast my sweet potato with some olive oil, salt and pepper.
- White Beans – White beans add protein and are mild in taste. You could also use chickpeas or even black beans if you like.
- Kale Pesto – The kale pesto is made using kale, nutritional yeast, walnuts, olive oil, salt, pepper, lemon juice and garlic. To make it easier, you could also just use a prepared regular basil pesto sauce.
- Dried Cranberries – I love adding dried cranberries to salads because they add a nice sweet bite that goes well with all of these flavors.
- Walnuts – Toasted walnuts add some crunch, which I love! You could really use any kind of nut that you like.
- Goat Cheese – Goat cheese is creamy and tangy and one of my favorite kind of cheeses! Feta cheese would also go well with this sorghum salad.
How To Make This Sorghum Sweet Potato Salad Recipe
There are a few steps to making this delicious sorghum salad, but they’re all easy!
- Make the sorghum – Cook sorghum according to package directions. Once done, remove from heat and let sit until ready to use.
- Prepare the sweet potatoes – Pre-heat the oven to 425 degrees F. Dice sweet potatoes up and place them on a large sheet pan. Toss with olive oil, salt and pepper and roast in the oven until fork tender, 25-30 minutes.
- Make the kale pesto – Add all kale pesto ingredients, except for the olive oil, to a food processor and turn on. Slowly drizzle in the olive oil until a sauce is formed.
- Assemble the salad – To a large bowl, add the sorghum, sweet potatoes, dried cranberries and walnuts. Mix until well combined and then add in the pesto and mix again. Add the crumbled goat cheese and gently mix that in. Give it a taste and season with salt and pepper, if needed.
Recipe Frequently Asked Questions
- Can I use something else besides sorghum? Yes, if you can’t find sorghum you can substitute it with quinoa, rice, wheat berries, or even cous cous.
- Is this recipe gluten free? Yes! Sorghum is naturally gluten free.
- Is this recipe vegan? No, it does contain goat cheese but you can easily leave it out or use a vegan version or something similar. I have a vegan feta cheese recipe that would go well in here!
- How long does this sorghum salad last in the refrigerator? 4-5 days, just make sure to use your judgement to see if it still looks and smells good.
- How should I store this salad? I would store in an airtight container in the refrigerator.
Have a question I didn’t answer? Ask me in the comment section below and I’ll get back to you ASAP!
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