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Hot Sorghum Spinach Salad

  • Author: Mary
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 8-10 servings 1x


This veggie-filled salad has roasted vegetables and spinach, which wilts when you add the hot sorghum cooked in mushroom broth. Goat cheese and walnuts give tang and crunch for a filling, well-rounded meal.


Units Scale
  • 4 cups chopped cauliflower
  • 3 cups chopped carrots
  • 1/2+ cup olive oil
  • salt & pepper
  • 1-2 tsp ground turmeric
  • 4 cups Pacific Foods Organic Mushroom Broth
  • 1 1/3 cups pearled sorghum
  • 1/4 cup white wine vinegar
  • 1 tsp lemon juice
  • 2 Tbsp (or about 1" square) fresh fennel, chopped
  • 2/3 cup toasted walnut pieces
  • 4 cups fresh baby spinach leaves
  • 2oz chevre


  1. Preheat the oven to 425F.
  2. Toss the cauliflower and carrots (separately) with 1 tsp olive oil each, and a generous pinch of salt and pepper. Add the turmeric to the cauliflower and mix until well distributed.
  3. Spread the veggies, again separated, onto two different baking sheets. Bake until fork-tender (20-25 minutes for the cauliflower, 30-35 for the carrots — could be less depending on how small you cut them).
  4. While the vegetables are cooking, bring the mushroom broth to a boil. Add the sorghum, cover, and let cook at a high simmer for 35 minutes.
  5. Prepare dressing by combining the remaining ~1/3 cup olive oil, white wine vinegar, lemon juice, and fennel. Blend with an immersion (or normal) blender until smooth. Add salt and pepper to taste.
  6. When the vegetables and the sorghum are done cooking, combine all of the ingredients together in a large salad bowl and toss to combine.
  7. Serve warm.

Keywords: surghum, hot salad, fennel dressing, mushroom broth salad, sorghum salad