Roasted Sweet Potato Sorghum Salad

Roasted Sweet Potato Sorghum Salad

This post is in partnership with Bob’s Red Mill.

It’s the time of year when I like slightly warm salads. Roasted vegetables tossed in my favorite greens with a tangy dressing; it’s hard to go wrong. I like to bulk up salads using whole grains, like in this sorghum sweet potato salad.

Arugula Salad

When I make arugula salads, I treat the arugula more like the herb that it is. I prefer the punch flavor when it’s equal to the other ingredients in the salad. In the case of this salad, it’s equal to the chile-roasted sweet potatoes and hearty sorghum.

I like this hearty gluten-free grain in salads because it doesn’t disappear. The grain holds texture well while soaking up the flavor of the dressing. It takes a bit longer to cook than some other grains, so I like to cook it ahead of time, making this salad a bit quicker.

Sweet Potato Alternatives

Instead of the sweet potato, use roasted butternut squash or delicata squash. You could also use turnips or parsnips for something a little different.

Make it vegan

This recipe is fairly easy to make vegan. Just swap out the butter in the dressing for your favorite plant-based butter, or use a neutral oil.


Roasted Sweet Potato Sorghum Salad

  • Author: Erin Alderson
  • Prep Time: 20
  • Cook Time: 60
  • Total Time: 1 hour 20 minutes
  • Yield: 2 large servings 1x




½ cup Bob’s Red Mill Sorghum

Sweet Potatoes

1/2 pound sweet potatoes

1 tablespoon olive oil

¼ teaspoon sea salt

¼ teaspoon to ¾ teaspoon ground chile (see note)


2 tablespoons butter

2 teaspoons light vinegar

1 teaspoon maple syrup

Salt, to taste


23 handfuls arugula

¼ cup crushed/toasted walnuts


  1. Combine the sorghum with 2 cups of water. Bring to a boil, reduce to a simmer, cover, and cook until the sorghum is tender, about an hour. You can do this a day ahead of time.
  2. Preheat oven to 425˚F. Cut the sweet potato into ¼” cubes. Place on a sheet tray covered with parchment paper and add 1 tablespoon olive oil, ¼ teaspoon salt, and your preferred amount of ground chile. Roast until the potatoes are tender and charring, about 16 to 18 minutes. 
  3. While the sweet potatoes are roasting, melt the butter and add the vinegar, maple syrup, and salt. Taste and adjust the flavorings to your liking.
  4. Once everything is done and slightly cool, combine the arugula, sorghum, sweet potatoes, and walnuts. Drizzle the dressing, toss, and serve.


Ground chile powder: I switch up what I use depending on what I’m in the mood for. If I want something non-spicy, I’ll use a sweet Calabrian or sweet paprika. If I want something smoky, I might use chipotle or smoked paprika. Or if I want something hot, I’ll use New Mexico chile powder or Calabrian hot chile powder.


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