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Active time
10 minutes
Total time
2 hours
4 servings


3 cups cooked whole grain sorghum, packed

2 Tablespoons flat leaf parsley, chopped

1 teaspoon dried rosemary, chopped

⅛ teaspoon dried thyme

¼ cup raisins, packed

¼ cup pine nuts, toasted

½ apple, chopped into small pieces


2 Tablespoons apple cider vinegar

1 Tablespoon sorghum syrup (or pure maple syrup)

2 Tablespoons extra virgin olive oil

¼ teaspoon black pepper

¼ teaspoon kosher salt

  1. Cook sorghum according to package directions and set aside to cool.
  2. Transfer 3 cups packed sorghum to a medium bowl, adding the parsley, rosemary, thyme, apple, raisins and toasted pine nuts.

To make the dressing:

  1. In a small bowl, add vinegar, sorghum syrup, salt and pepper.
  2. Whisk in olive oil until nicely combined.
  3. Pour over the sorghum mixture and gently mix to coat evenly. Give the salad time to cool and let the flavor develop. It’s wonderful the next day!

Lauren Harris-Pincus, MS, RDN, for the United Sorghum Checkoff Program


Calories: 350
Total Fat: 14g
Saturated Fat: 1.5g
Sodium: 150mg
Carbohydrate: 54g
Fiber: 5g
Total Sugar: 15g (Added Sugar: 3g)
Protein: 7g

Yield: 4 servings

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