Spiced Sweet Potato Sorghum Salad

Spiced Sweet Potato Sorghum Salad
  • Difficulty:

  • Prep Time:

  • Total Time:

    2h 15m
  • Servings:



Whole grain sorghum and vitamin-packed sweet potatoes and kale make for a salad that is good and good for you.


  • 3 cups low sodium vegetable broth
  • 1 cup sorghum
  • 1 tsp salt
  • 2 large sweet potatoes, about 1 lb total
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • ½ tsp kosher salt
  • ¼ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground black pepper
  • ⅛ tsp cayenne pepper
  • 2 cups baby kale
  • 1 small apple, chopped
  • ¼ cup golden raisins
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 tbsp olive oil
  • salt and pepper, to taste


  1. Heat oven to 425°F. Spray a rimmed baking sheet with nonstick cooking spray; set aside.
  2. Heat broth, sorghum and 1 teaspoon salt to a boil in a sauce pan. Reduce heat, cover and cook 60-90 minutes until liquid is absorbed and grains are tender. Cool.
  3. Meanwhile, in a bowl toss together sweet potatoes, oil and spices. Spread evenly on prepared pan.
  4. Bake 20-25 minutes, stirring once until sweet potatoes are tender and turning brown. Cool.
  5. In a large bowl toss together sorghum, sweet potatoes, kale, apples, raisins, lemon juice, zest and olive oil. Adjust seasoning to taste with salt and pepper. Refrigerate leftovers.
Activate to launch comment card