Sweet Potato Sorghum Salad with Feta

Let me introduce you to one of my favorite sorghum recipes: Sweet Potato Sorghum Salad with Feta! This is a delicious side dish you can serve year-round, but it’s especially delicious on your holiday tables. Keep scrolling to learn more about this naturally gluten-free ancient grain!

You might have seen from my othersorghum recipes that I’m a pretty big fan of the stuff. This time, I wanted to combine my seasonal favorites and test out something that might work as a hearty side for holiday meals. After all, they’re just around the corner and only getting closer! Sweet potatoes, dried cranberries, feta crumbles, and pumpkin seeds (pepitas) all make an appearance in this sweet and savory salad.

While on the hunt for some recipe inspiration I stumbled upon this mix from Savory Simpleand made a few tweaks to it. Check out the original to see what it looks like with butternut squash and dates! This would be perfect to prep a day ahead of your family’s feast. It’s just as good served warm, at room temperature, or even slightly chilled, so work smarter (not harder) in your kitchen this holiday season!

[Tweet “Prep this Sweet Potato Sorghum Salad ahead of time to make holiday meals easier!”]

If that holiday stress starts getting to you this might be the cure: peel the skin off a few sweet potatoes, then slice a thin layer off of one of the sides. This gives you a flat surface to put against your cutting board. It’s much safer to cut vs. trying to balance a wobbly, unstable sweet potato as you cut.Hack the sweet potatoes into bite-sized pieces. Continue until you have the 2 1/2 cups this sorghum recipe calls for or until your stress starts to melt away…who doesn’t feel better after aggressively chopping some veggies?

But in all seriousness, this recipe is flexible enough it should be low stress for everyone. Don’t have pecans? No big deal, add walnuts instead. Don’t like pumpkin seeds? How about sunflower seeds instead…cool. No feta on the shelf after the holiday shopping rush? Snag some goat cheese instead. Really, I mean it. Take this recipe and do what you will with it, I’ll never know and I can almost guarantee you that the next time I make it myself it’s going to look different.

Sorghum is a grain that can be easily prepped ahead of time and stored in the fridge or freezer until needed. Its texture is hearty and dense, so it will stand up to thawing and reheating better than some other grains that are either smaller or softer. No one’s gonna be happy with soggy sorghum recipes. So I skipped any kind of dressing and let the sweet/salty combo of dried fruit + feta do its thing instead. Flavor party ensued.

[Tweet “This Sweet Potato Sorghum Salad is plant-based and packed with nutrition, fiber, and FLAVOR!”]

Here is the recipe for Sweet Potato Sorghum Salad with Feta:

5 from 1 vote

Sorghum recipes are worth the cooking time! This Sweet Potato Sorghum Salad with Feta is perfect for low-key weeknights and holiday meals.

Ingredients

1 1/2 cups pearled sorghum, uncooked
3 cups water
1 1/2 cups low-sodium vegetable broth
2 1/2 cups sweet potatoes, peeled and chopped into 1/2″ cubes
1 1/2 tbsp olive oil
Fine sea salt and pepper to taste
1/3 cup dried cranberries
1/3 cup pecans, halves or pieces
1/4 cup pumpkin seeds
1/4 to 1/2 cup crumbled feta

Instructions

Combine the water and low-sodium vegetable broth in a pot and bring to a boil over high heat. Add the pearled sorghum and stir. Reduce heat to a simmer, then cover and cook 40-45 minutes or until all liquid is absorbed.
While the sorghum is cooking, preheat the oven to 375 degrees F. Wash and peel the sweet potatoes, then roughly chop into 3/4″-1" cubes. In a large mixing bowl, combine sweet potatoes with olive oil, salt, and pepper and gently toss to combine. Spread evenly in a single layer on a baking sheet. Bake 15-20 minutes, or until edges begin to slightly brown. Remove from oven and allow to cool slightly.
In a separate bowl, add the cooked sorghum, sweet potatoes, dried cranberries, pecans, pumpkin seeds, and feta. Gently fold together until combined. Serve warm or at room temperature, or store in the refrigerator for 3-4 days.

Notes

Be sure not to overcook the sweet potatoes. If they are too soft, they will break apart when mixing with other ingredients.

Sorghum uses a 3:1 ratio of liquid to uncooked sorghum. Substitute as needed (more water, more broth, etc.) to fit your taste preferences and ingredient availability.

Nutrition

Serving: 1 serving, Calories: 335 kcal, Carbohydrates: 55 g, Protein: 9 g, Fat: 12 g, Saturated Fat: 2 g, Cholesterol: 6 mg, Sodium: 109 mg, Potassium: 399 mg, Fiber: 6 g, Sugar: 7 g, Vitamin A: 7888 IU, Vitamin C: 1 mg, Calcium: 68 mg, Iron: 3 mg

Course: Side Dish

Cuisine: American

Keyword: Grain Salad, Sorghum, Sweet Potato Salad