Wholesome Sorghum Salad
This sorghum salad is a bright, refreshing twist on a classic grain salad; a celebration of Africa’s ancient whole grain that’s both nourishing and nostalgic. Made with chewy cooked sorghum, grilled corn, cherry tomatoes, pineapple, and fresh herbs. Tossed in a light lemon juice and olive oil dressing, this salad recipe balances sweet, tangy, and smoky flavours beautifully. Perfect for anyone looking to explore sorghum recipes or swap out couscous, farro, or wheat berries for a naturally gluten-free option, this sorghum salad brings heritage, health, and flavour to your table.
I’m obsessed with sorghum. It’s the grain that has fed many children, the chewy, earthy cereal crop that has carried generations through lean seasons and feasts alike. I’m sure I sound like a broken record but when you grow up with something as nourishing and resilient as sorghum, it becomes more than food.
Sorghum is one of those quiet ingredients that connects the dots between past and present. It’s an ancient grain, naturally gluten-free, packed with protein, and proudly African. Whether you use sorghum flour in baking or cook sorghum grains for a wholesome meal, this grain always surprises you with its chewy texture and nutty, slightly sweet flavour.
Today’s sorghum salad is a fresh celebration of that heritage; a bright, tangy, lemony dish that brings together sweet pineapple, juicy cherry tomatoes, grilled corn, and herbs. Think of it as Africa’s answer to tabbouleh, but using sorghum instead of couscous, farro, or wheat berries.
What Is Sorghum?
Sorghum is an ancient grain, humble yet mighty that’s finally having its moment in modern kitchens. Think of it as the cool cousin of couscous or quinoa, only hardier, nuttier, and a little more mysterious. This whole grain has been quietly nourishing communities for thousands of years, long before wellness trends caught up.
As a gluten-free grain, sorghum checks all the boxes for health-conscious cooks. It’s hearty, earthy, and versatile, one day it’s breakfast porridge, the next it’s a refreshing sorghum salad. What makes sorghum truly special is its ability to soak up flavour while keeping that signature chewy texture that makes every bite satisfying.
Did you know that sorghum is one of the top five most important cereal crops in the world? It thrives in drought and poor soil where other grains would wither, proving just how resilient it is. That same resilience has fed generations especially across Africa and continues to make it a sustainable choice for the future.
Where Does Sorghum Come From?
Sorghum’s story begins in Africa, where it has been cultivated for more than 5,000 years. This grain has roots deeper than memory, growing in heat and arid soil that few crops could endure. Its ability to reduce the heat around it and still flourish is part of its quiet strength.
While it’s now grown across Asia, Australia, and the Americas, its soul still belongs to African soil. Traditionally, people have used it to make warm porridges, flatbreads, and fermented drinks, the kind of everyday food that sustains life. Today, it’s being rediscovered by chefs, bakers, and home cooks who are excited about using sorghum in new ways from hearty grain bowls to salad recipes, sorghum flour pancakes, and even plant-based burgers.
If you’ve never tried sorghum, this is your invitation. Open that bag of sorghum and see just how delicious this naturally gluten-free grain can be, especially with is sorghum salad.
Benefits of this Sorghum Salad
I love to highlight the benefits of any dish. The ingredients used in this fresh summer sorghum salad are not only delicious but also packed with nutritional goodness. Let’s take a closer look at the health benefits they bring:
Sorghum Grain: This gluten-free grain is high in fibre, protein, antioxidants, and essential minerals like iron and magnesium. It helps promote digestion, regulate blood sugar levels, and support a healthy heart. So if you haven’t tried sorghum, then I encourage you to give it a go!
Corn: Bursting with vitamins, minerals, and fibre, corn provides energy, aids digestion, and supports eye health. Its natural sweetness adds a delightful crunch to our salad.
Red Onion: Besides adding a pop of colour and flavour, red onions are rich in antioxidants and have anti-inflammatory properties. They also contain compounds that may support heart health and boost the immune system.
Red Chilli: Not only does the red chilli add a fiery kick to the salad, but it also contains capsaicin, a compound known for its metabolism-boosting and pain-relieving properties. It’s a true spice of life!
Fresh Pineapple: This tropical fruit is a powerhouse of vitamins, especially vitamin C, which strengthens the immune system. Pineapple also contains bromelain, an enzyme that aids digestion and reduces inflammation.
Baby Tomatoes: Bursting with lycopene, a powerful antioxidant, baby tomatoes promote healthy skin, protect against certain cancers, and support heart health. Their juicy goodness adds a burst of freshness to our salad. In case you are wondering, cherry tomatoes or plum tomatoes counts as baby tomatoes!
Basil Leaves: Besides adding a touch of aromatic bliss to our dish, basil leaves are rich in vitamins A, K, and C. They have antibacterial properties, support healthy bones, and may even reduce stress. It’s like a fragrant herb garden on your plate!
Lemon: The zesty tang of lemon not only adds a refreshing twist to our salad but also provides a boost of vitamin C. Lemons are known for their detoxifying properties and can aid digestion and promote healthy skin.
Salad Dressing: Whether you use tahini, hummus, or a creamy vegan mayo, the dressing emulsifies all the flavours beautifully. With a hint of lemon and garlic, it’s the secret to this sorghum salad irresistible harmony.
Serving Suggestions and Pairings for the summer sorghum Salad
This fresh summer sorghum salad shines on its own. it’s vegan-friendly and gluten-free but if you’re looking to pair it with other ideas, ingredients and dishes, here are a few suggestions:
- Grilled Protein: Serve the salad alongside grilled tofu, chickpea, chicken or fish for a protein-packed meal.
- Crusty Bread: Enjoy a slice of crusty bread or a warm baguette on the side to mop up the delicious flavours of the salad.
- Green Salad: Add a bed of fresh greens, such as cucumber or spinach, as a base for the sorghum salad. It will add an extra layer of freshness and boost the nutritional profile.
- Summer Drinks: Pair the salad with a refreshing beverage like iced tea, a fruity mocktail, or a chilled glass of white wine to complete your summer feast.
Dressing Options for the summer sorghum Salad
While our recipe includes a delicious salad dressing, you can get creative and experiment with different dressings to suit your taste. Here are a few options to consider:
- Balsamic Vinaigrette: The tangy sweetness of balsamic vinegar combined with olive oil creates a classic dressing that complements the flavours of the salad. This is my favourite!
- Lemon Dijon Dressing: Mix lemon juice, Dijon mustard, olive oil, and a touch of honey for a zesty and slightly sweet dressing that pairs perfectly with the sorghum grain and grilled ingredients.
- Tahini Dressing: Blend tahini, lemon juice, garlic, and water for a creamy and nutty dressing that adds an extra layer of richness to the salad.
There you have it, this simple yet vibrant sorghum grain recipe dish brings together the best of seasonal ingredients, bursting with flavours and nutritional goodness. Whether you’re enjoying it as a light lunch, a side dish at a barbecue, or a main course, this salad is sure to impress.
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Sorghum Salad
Equipment
- Pressure cooker or medium saucepan (for cooking sorghum)
- Colander or fine sieve (to rinse and drain sorghum)
- Grill pan or skillet (for pineapple and corn)
- Cutting board & sharp knife (for chopping red onion, cherry tomatoes, and herbs)
- Serving bowl (to combine the sorghum and salad ingredients)
- Small bowl (to whisk together the dressing)
- Whisk or fork (to emulsify lemon juice and olive oil)
- Wooden spoon or salad tongs (for tossing and serving)
Ingredients
To Cook Sorghum Grain
- 1 cup whole sorghum grain red or white about 190 g
- 3 cups of water 720 ml
- ¼ tsp salt optional
For Sorghum Salad
- 1 cup cooked sorghum
- 3 cups vegetable stock optional for reheat (about 720 ml)
- 1 tbsp butter or vegan butter
- 1 fresh corn on the cob
- ¼ fresh pineapple about 200 g
- 1 small red onion
- 1 red chili
- ¼ cup cherry tomatoes halved
- ¼ cup fresh herbs basil or parsley
- ½ lemon juiced
- Salt and black pepper to taste
- Optional: 1–2 tbsp vegan mayo or feta for creaminess
Instructions
Step 1: Soak the Sorghum
- Rinse the sorghum thoroughly under cold water, then place it in a bowl and cover with 3 cups of water. Soak for 24 hours at room temperature. This softens the sorghum grains and helps reduce the cooking time while enhancing flavor.
Step 2: Cook the Sorghum (Pressure Cooker (Quick Method)
- Rinse and drain the soaked sorghum. Add the rinsed sorghum, 3 cups of water, and salt to the pressure cooker.
- Cook on High Pressure for 25–30 minutes, depending on your preferred texture: 25 minutes = firm & chewy, 30 minutes = softer, tender grains
- Once done, reduce the heat and allow natural pressure release for 10–15 minutes. Drain any excess water and fluff with a fork.
Stovetop (Alternative Method)
- Combine the sorghum, 3 cups of water, and a pinch of salt in a pot. Bring to a boil, then reduce the heat to low.
- Cover and simmer gently for 60–70 minutes, or until tender and water is absorbed. Rinse and drain if needed, then fluff with a fork.
Step 3: Grill the Pineapple & Corn
- Peel and slice the pineapple into rings (about 1.5 cm thick).
- Husk the corn and brush both with melted butter.
- Grill or pan-sear over medium-high heat until lightly charred — about 3–4 minutes per side.
- Remove, let cool, then dice the pineapple and slice the corn kernels off the cob.
- This step adds a hint of smokiness and caramelized sweetness to your sorghum salad.
Step 4: Prepare the Vegetables
- Finely chop the red onion and chili, halve the cherry tomatoes, and roughly chop your fresh herbs. If using extras like cucumber, chickpeas, or feta, prep them now too.
Step 5: Make the Dressing
- In a small bowl, whisk together lemon juice and olive oil, a spoonful of tahini or hummus, a pinch of cumin, ground black pepper, and a few red pepper flakes. Whisk until the dressing begins to emulsify — it should be silky, bright, and lightly tangy with lemon and garlic undertones.
Step 6: Assemble the Salad
- In a large salad serving bowl, combine the sorghum, grilled pineapple, corn, onion, chili, cherry tomatoes, and herbs. Drizzle the dressing over the top and toss gently to coat.
- Season with salt and pepper to taste. Add feta or vegan mayo for creaminess if desired. Serve the sorghum salad warm, at room temperature, or chilled. Enjoy!
Notes
For a heartier version, add roasted cucumber and green onions, or swap pineapple for cranberry.
You can also use millet, farro or wheat berries, or even pearl couscous would work beautifully if sorghum isn’t available (though it wouldn’t be gluten free).
This salad is excellent alongside hummus, pita, or grilled vegetables.
