Rich in fiber, this warm autumn salad showcases seasonal root vegetables. The sweetness of roasted squash pairs with the crunch of sorghum and the freshness of feta for a comforting meal. Carefully crafted by our dietitians to support lasting satiety, it will quickly become a favorite! For more inspiration, explore our 15 comforting and nutritious autumn recipes.
Sorghum is an ancient gluten-free grain with a firm, pleasantly crunchy texture. Since it requires a longer cooking time than white rice or quinoa, you can easily soak it for a few hours before cooking to reduce preparation time, or cook a large batch in advance for your weekday meals!
Ingredients
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500 ml (2 cups) butternut squash, peeled and diced
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250 ml (1 cup) dry sorghum, rinsed
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142 g (6 cups) fresh baby spinach
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1 medium sweet potato, peeled and diced
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2 large carrots, sliced into rounds
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1 red onion, cut into wedges
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Olive oil cooking spray (or 15 ml / 1 tbsp olive oil)
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5 ml (1 tsp) seasoning of choice (garlic powder, Herbs de Provence, cumin)
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Pepper and salt, to taste
Dressing
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30 ml (2 tbsp) olive oil
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30 ml (2 tbsp) balsamic vinegar
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15 ml (1 tbsp) lemon juice
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15 ml (1 tbsp) whole grain mustard
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15 ml (1 tbsp) maple syrup or honey
Optional Toppings
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Crispy tofu or protein of choice
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80 ml (⅓ cup) light feta cheese, crumbled
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30 ml (2 tbsp) seeds of choice (pumpkin, sunflower)
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1 apple, cut into thin slices
Preparation
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- On the baking sheet, toss the squash, sweet potato, carrots, and onion with oil, seasoning, salt, and pepper.
- Bake for 35 to 40 minutes, turning halfway through, until vegetables are tender and caramelized.
- Cook sorghum in boiling water according to package directions, about 30 to 40 minutes.
- Whisk olive oil, balsamic vinegar, lemon juice, mustard, and maple syrup in a small bowl.
- Divide spinach, sorghum, roasted vegetables, protein, feta, apple, and seeds among four bowls.
- Drizzle with dressing just before serving.
Notes
Keeps for 3 to 5 days in the refrigerator, storing the dressing separately.
