Sorghum is an ancient grain enjoying newfound popularity for its nutrient and fiber content. Paired with sweet potatoes, cranberries and pumpkin seeds in this salad, this dish is a nutritional powerhouse! This dish comes to us from Cara of Street Smart Nutrition.
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2 1/2 cups sorghum, cooked
2 1/2 cups sweet potatoes, peeled and chopped into 1/2″ cubes
1 1/2 Tablespoons olive oil
Pinch of salt and pepper
1/3 cup dried cranberries
1/3 cup pecans, halves or pieces
1/4 cup pumpkin seeds
1/4 to 1/2 cup crumbled goat cheese, feta, or dairy-free cheese (optional)
Preheat the oven to 375 degrees F. Wash and peel the sweet potatoes, then roughly chop into 1/2″ cubes. In a large mixing bowl, combine sweet potatoes with olive oil, salt, and pepper and gently toss to combine. Spread evenly in a single layer on a baking sheet. Bake 15-20 minutes, or until edges begin to slightly brown. Remove from oven and allow to cool slightly.
In a separate bowl, add the cooked sorghum, sweet potatoes, dried cranberries, pecans, pumpkin seeds, and goat cheese. Gently fold together until combined. Serve warm or at room temperature, or store in the refrigerator for 3-4 days.