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Hot Sorghum Spinach Salad

  • 20 min
    Prep Time
  • 1 hr
    Total Time
  • 8 people
  • 364 per 1 serving


  • 4 cups chopped cauliflower
  • 3 cups carrot, chopped
  • 1/2 cup olive oil
  • 4 cups Pacific Foods® Organic Mushroom Broth
  • 1 cup pearled sorghum
  • 1/4 cup white wine vinegar
  • 1 teaspoon bottled or canned lemon juice
  • 2 tablespoons fresh chopped fennel bulb
  • 2/3 cup walnuts pieces, toasted
  • 4 cups fresh baby spinach leaves
  • 2 ounces chevre or goat cheese


  • Step 1

    Preheat the oven to 425°F. Toss the cauliflower and carrots (separately) with 1 tsp olive oil each, and a generous pinch of salt and pepper. Spread the veggies, again separated, onto two different baking sheets. 

  • Step 2

    Bake until fork tender (20 to 25 minutes for the cauliflower, 30 to 35 for the carrots- could be less depending on how small you cut them). 

  • Step 3

    While the vegetables are cooking, bring the mushroom broth to a boil. Add the sorghum, cover, and let cook at a high simmer for 3 to 5 minutes. 

  • Step 4

    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. 

  • Step 5

    When the vegetables and the sorghum are done cooking, combine all of the ingredients together in a large salad bowl and toss to combine. Serve warm.

Calories 364
Total Fat 23 g
Sat. Fat 4.4 g
Trans Fat 0 g
Cholesterol 7 mg
Sodium 313 mg
Total Carb 26 g
Dietary Fiber 5 g
Sugar 4 g
Protein 8 g
Vitamin D 3 %DV
Calcium 10 %DV
Iron 10 %DV
Potassium 12 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.