Have you heard of sorghum? It’s a wonderful gluten-free grain that is similar to farro or wheat berries when cooked whole. If you haven’t seen sorghum in berry form, you might be more familiar with sorghum flour – which has a mild, nutty flavor that is wonderful in gluten-free baked goods or pancakes – or with sorghum syrup, which is made from the stalks of the sorghum plant and is a common alternative sweetener.
But sorghum berries are definitely worth knowing about! They are probably one of the heartiest gluten-free grains you can find – robust and nutty, with a lovely round shape and a satisfying chewiness that pairs exceptionally well with bold dressings like the balsamic-blue cheese vinaigrette in this recipe.
In fact, their bite and robustness make sorghum berries absolutely fantastic in salads of all kinds! But especially in this one, which screams October with every mouthful. Bite into this salad and you’ve got a perfect medley of autumn flavors and textures: the heartiness of the sorghum and kale punctuated by crunchy, juicy apples; the sharp saltiness of the shaved pecorino romano; and the honey hazelnuts from last week’s Apple-Ricotta Tart. (They were so good I couldn’t resist making some more!) And finally, this salad wouldn’t be the same without the punchy blue-balsamic vinaigrette mentioned earlier – with its base of grainy old-fashioned mustard and tangy blue cheese.
Best of all, this salad is hearty enough that you can easily store it dressed in the fridge and take it with you to work, etc. You’ll have a wonderful, healthy, delicious, and seasonal lunch – and you won’t have to stand in a long line and drop what may seem like an unreasonable amount of money to get it!