Roasted Cherry Tomato, Arugula And Sorghum Salad
This hearty sorghum salad is a celebration of flavors and textures. Nutty sorghum is paired with roasted cherry tomatoes, peppery arugula, creamy feta, and a zesty lemon dressing. Each bite offers a delightful mix of chewy grains, juicy tomatoes, and tangy cheese, making this salad a satisfying and nutritious meal.
— Constant Cookbook
Ingredients
- 1 cup sorghum, rinsed in a fine mesh colander
- 3 cups water
- 1 pint cherry tomatoes
- 1 tablespoon olive oil
- Sea salt
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- ¼ teaspoon red pepper flakes
- ¼ teaspoon fine grain sea salt
- 1 clove garlic, pressed or minced
- Freshly ground black pepper, to taste
- 3 cups baby arugula*
- ¼ cup crumbled feta
- 2 tablespoons grated Parmesan cheese
- Optional: 1 can (14 ounces) chickpeas, rinsed and drained
Instructions
- First, cook the sorghum: Combine rinsed sorghum and three cups water in a small pot. Bring to a boil, then cover and reduce heat to medium-low. Cook until the sorghum is pleasantly tender but still has some chew to it, about 55 to 65 minutes. You can wait until the sorghum is halfway cooked before proceeding with the next steps.
- To roast the cherry tomatoes: Preheat oven to 400 degrees Fahrenheit. Line a small, rimmed baking sheet with parchment paper for easy cleanup. Toss the whole cherry tomatoes with one tablespoon olive oil and a sprinkle of salt. Roast until the tomatoes are soft, plump and starting to burst open, about 18 minutes.
- To make the dressing: Whisk together the olive oil, lemon juice, red pepper flakes, salt and pepper until emulsified.
- Once the sorghum is done cooking: Drain off any excess water and pour the cooked sorghum into a serving bowl. Pour in all of the dressing, all of the cherry tomatoes and their juices, the arugula*, feta, Parmesan and chickpeas (optional). Toss well and serve.
Cook Time
60M
Prep Time
PT20M
Yield
4
Nutrition
- Calories: 331 calories
- Sugar Content: 5.2 g
- Sodium Content: 340.9 mg
- Fat Content: 16.6 g
- Saturated Fat Content: 4.4 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 41.3 g
- Fiber Content: 5.5 g
- Protein Content: 9.9 g
- Cholesterol Content: 13.2 mg
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