Sweet & Tangy Sorghum Salad

A perfect summer salad... a little crunch, a little sweet, a little tang and totally satisfying

Hearty, nutrient dense and delish!

This salad has everything: protein, fiber, tons of vitamins and minerals, a really yummy dressing and a hearty gluten-free grain!

Sorghum, Apple, Shaved Brussels, Cranberries & Pecans and tossed with the yummiest dressing.  Recipe adapted from my longtime blogger friend Marlena of @zestmylemon.

If you’re not familiar with sorghum, it is packed with protein (nearly half the recommend daily intake), fiber (48% recommend daily intake) and contains lots of vitamins and nutrients such as niacin, riboflavin, thiamin, magnesium, iron, calcium and potassium.  Aside from being a nutrient power-house, the thing I like about it is it’s texture. It is different from other gluten-free grains. It reminds me and my husband of barely.  My son, who doesn’t ever remember eating barely (remember gluten is found in wheat, barely and rye), says it reminds him of brown rice.  It is chewy, holds it’s form, and is sort of flavorless, taking on the the dressing or sauce it is mixed with.

Speaking of dressing, this one is so yummy!  Made with maple syrup, apple cider vinegar, lemon juice and olive oil is is the perfect sweet-tangy blend.

Just a side note, if you are gluten-free for medical reasons, you should make sure the packing says it’s gluten-free as you would with other naturally gluten-free grains.

Scroll down to see the recipe.

Sweet & Tangy Sorghum Salad


Sweet and Tangy Sorghum Salad
Prep time
Total time
This hearty salad in a sweet-tangy vinaigrette is packed with vitamins and nutrients, protein and fiber.
Recipe type: Salad, Side
Cuisine: Gluten-Free, Vegan
  • 2 cups cooked gluten-free sorghum (we used Bob's Red Mill)
  • 2 cups packed shaved Brussel sprouts
  • ½ green apple diced or julienned, about ½ heaping cup
  • ½ cup dried cranberries
  • ¼ cup chopped pecans
  • Juice of ½ lemon
  • 2 tbsp maple syrup
  • 3 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • ¼ tsp kosher salt or to taste
  • Pepper to taste.
  1. In a large bowl add sorghum, apple, brussels sprouts, pecans and cranberries.
  2. Mix the dressing: Whisk together lemon juice, maple syrup, olive oil and apple cider vinegar. Sample the dressing and adjust flavor as desired... feel free to play around and add more maple syrup, lemon, vinegar.
  3. Pour dressing over sorghum mixture and mix well.
  4. Add salt and pepper to taste.
  5. Can be eaten right away but gets better as it absorbs the flavor.


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