Sweet Potato Sorghum Salad with Feta

Add this Sweet Potato Sorghum Salad to your holiday menus

Sorghum recipes are worth the cooking time! This Sweet Potato Sorghum Salad with Feta is perfect for low-key weeknights and holiday meals.

Course Side Dish

Cuisine American

Keyword Grain Salad, Sorghum, Sweet Potato Salad

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 335kcal

Ingredients

1 1/2 cups pearled sorghum uncooked
3 cups water
1 1/2 cups low-sodium vegetable broth
2 1/2 cups sweet potatoes peeled and chopped into 1/2″ cubes
1 1/2 tbsp olive oil
Fine sea salt and pepper to taste
1/3 cup dried cranberries
1/3 cup pecans halves or pieces
1/4 cup pumpkin seeds
1/4 to 1/2 cup crumbled feta

Instructions

Combine the water and low-sodium vegetable broth in a pot and bring to a boil over high heat. Add the pearled sorghum and stir. Reduce heat to a simmer, then cover and cook 40-45 minutes or until all liquid is absorbed.
While the sorghum is cooking, preheat the oven to 375 degrees F. Wash and peel the sweet potatoes, then roughly chop into 3/4″-1" 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 feta. Gently fold together until combined. Serve warm or at room temperature, or store in the refrigerator for 3-4 days.

Notes

Be sure not to overcook the sweet potatoes. If they are too soft, they will break apart when mixing with other ingredients.

Sorghum uses a 3:1 ratio of liquid to uncooked sorghum. Substitute as needed (more water, more broth, etc.) to fit your taste preferences and ingredient availability.

Nutrition