The other day I made a delicious Butternut Squash, Cranberry, and Sorghum Salad. I’d never used sorghum before, but I had to try it when I saw an inexpensive bag of it at a supermarket a few months ago. I decided to try it when I had a squash around that I wanted to use. I cooked the sorghum while I roasted the squash. In addition to the cranberries, the salad also included pecans and pumpkin seeds (which you can toast while you dice squash) and a few bites of dates. The dressing was a touch of olive oil and salt – nothing more. This salad is nice in that you can prepare all your ingredients in advance and assemble it hot or cold.
This was pretty good. I didn’t know what to expect from the sorghum, but it was a very mild, soft grain. The flavors went together well. This was a great place to use a good, fruity olive oil as you can really taste it, since it’s the only dressing on the salad. The cranberries and dates provided lots of sweetness for the salad. You could probably go with cranberries only for simplicity. I enjoyed both the pumpkin seeds and the pecans, but you could also go with one to make the ingredient list shorter. I had more squash and sorghum than the recipe called for, so I tossed it all into the salad after we tried it. It was still tasty with the extra ingredients.
I really enjoyed the simplicity of this dish. It was tasty and easy to make, and I can see myself making it again – perhaps with a squash I already have. I might try barley or another chewy grain in it next time.