Roasted Veggie Whole Grain Sorghum Salad

Roasted Veggie Sorghum SaladMake this easy whole grain sorghum salad for your summer family barbeque and because it’s gluten-free you won’t have to worry about your guests not being able to eat it.  Or if you don’t want to cook every night then prep this salad at the beginning of the week and store in the fridge for up to 4 days or pack for lunches at work.

Before you start this recipe, remember to pre-cook the whole grain sorghum either the night before or in the morning.  See my blog post Gluten-free Whole Grain Sorghum for instructions on how to cook whole grain sorghum.

Feel free to add or change the roasted veggie combination in this recipe and use up what you already have in the fridge.  While I was preparing this salad and waiting for the veggies to roast, I found some leftover broccoli in the fridge.  Wait until half way through the roasting time to add any pre-cooked veggies to your roasting pan so they won’t be over cooked.

Let me know what veggie combination you try !   Enjoy !

Roasted Veggie Sorghum Salad

Enjoy this gluten-free whole grain sorghum salad warm just after roasting your veggies or make it ahead and store in the fridge for up to 4 days.
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Lunch, Main Course, Salad
Cuisine: Gluten Free, Vegan, Vegetarian
Servings: 4 people


  • 1 medium onion chopped
  • 1 red pepper chopped
  • 1 yellow pepper chopped
  • 1 clove garlic minced
  • 3 tbsp olive oil extra virgin
  • 2 cups whole grain sorghum cooked
  • 1 cup cilantro fresh chopped
  • 1 tbsp lemon juice fresh squeezed
  • 2 tsp sambal oelek
  • 1/4 cup feta cheese (optional)


  • Preheat oven to 400 F and line a baking sheet with parchment paper and set aside.
  • Chop the onion, red and yellow pepper into 2 inch strips and place in a bowl. Using a garlic press, squeeze the garlic into the same bowl. Then add the 3 tbsp of olive oil and toss veggies lightly using your hands.
  • Pour the veggies onto the prepared baking sheet and spread evenly with your hands. Place the baking sheet in the pre-heated oven and bake for 20 minutes. Stir the veggies once around the half way point.
  • While the veggies are baking, wash and prepare your cilantro by pulling the leaves off the stems and lightly packing one cup of leaves. Then coarsely chop the leaves and put into a medium serving bowl.
  • After 20 minutes switch the oven from bake to broil which activates the upper heating element, open the oven door partially and broil the veggies for another 5 mins. Once the tips of the veggies start to turn brown promptly remove the veggies from the oven. Let cool.
  • Add 2 cups of cooked whole grain sorghum to the chopped cilantro and toss lightly.
  • In a small separate bowl, mix 1 tablespoon of fresh squeezed lemon juice with 2 teaspoons of Sambal Oelek and pour over the whole grain sorghum and cilantro mixture and toss lightly.
  • Gently fold the warm roasted veggies into the whole grain sorghum mixture and season with salt and pepper to taste and the salad is ready to serve.
  • Optional: Top individual servings with crumbled feta cheese.

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