Vegan Seared Sorghum and Butternut Squash Salad

Elegant vegan salad featuring caramelized butternut squash, fluffy sorghum, pomegranate seeds, roasted almonds, arugula, and a balsamic-maple drizzle.
Vegan Seared Sorghum and Butternut Squash Salad

Introduction

Today's seared food festival special is a Vegan Seared Sorghum and Butternut Squash Salad, bringing together the warmth and textures of roasted vegetables with the nutty flavor of sorghum. This dish is perfect for anyone looking to enjoy a wholesome, flavorful meal that celebrates the essence of seared cuisine.

Ingredients

  • 1 cup sorghum, rinsed and drained
  • 3 cups water
  • 1 medium butternut squash, peeled and cubed
  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • 1 tsp smoked paprika
  • 1/2 cup pomegranate seeds
  • 1/4 cup roasted almonds, chopped
  • A handful of fresh arugula
  • 2 tbsp balsamic vinegar
  • 1 tbsp maple syrup

Instructions

  1. In a medium saucepan, bring 3 cups of water to a boil. Add sorghum, reduce heat, and simmer covered for 50-60 minutes until water is absorbed and grains are tender.
  2. Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, pepper, and smoked paprika. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
  3. In a large mixing bowl, combine cooked sorghum, roasted butternut squash, pomegranate seeds, and chopped almonds.
  4. Toss with fresh arugula, drizzle with balsamic vinegar and maple syrup. Adjust seasoning and serve warm or at room temperature.

Enjoy this delightful Vegan Seared Sorghum and Butternut Squash Salad as a vibrant addition to your meal, perfect for capturing the spirit of today's special event!

Nia

Additional Information
NutritionfactsCalories: 320, Fat: 8g, Carbohydrates: 58g, Protein: 7g 
Preparation Time90 minutes 
Allergy InformationContains nuts (almonds)