A warm sorghum salad paired with roasted kohlrabi, ginger gold apple, and fennel. This gluten-free vegan recipe is slightly sweet, comforting, and nourishing for the cold months ahead.
Sorghum, meet my Strength and Sunshine readers. Readers, meet sorghum. Now that you’re officially and properly introduced we can get things rolling! This first sorghum recipe for the blog will not let you down one bit! And before you think it’s just the sorghum that makes this recipe special, think again! I decided to add 3 more new ingredients. Kohlrabi, which I’ve never cooked with before, ginger gold apple, and fennel, which I’ve never been very fond of, but I’m always determined to find a use for the more questionable veggies!
So let’s take a step back here. Sorghum, I knew, would be a perfect hearty grain that would hold up in a nice warm grain salad for winter. Going off the winter/cold weather theme, I needed the perfect flavors to go along with the sorghum. To keep it a warm salad, roasting up some winter veggie sounded like a good plan to me. I’ve met no soul who doesn’t appreciate roasted veggies! Am I right?
I’d been wanting to make a recipe using kohlrabi for awhile now. Since it’s the season and the kohlrabi looked great at the grocery, I picked some up. This perfect crisp/starchy root, similar to turnips, but less harsh in flavor would be perfect roasted. I actually had my bunch sitting in the fridge for over a week before I knew exactly how I would use it, but then this salad idea came along. Much better use than the other ideas I’d been milling around in my head.
I found these cute, new-to-me apples at the grocery as well. Ginger Gold! Small little light green/yellow apples. Sweet, crisp, and they maintain their color well. Lightly roasting them with the kohlrabi would create a perfect balanced out sweet taste! But wait! One more flavor would be included…the dreaded fennel! I have this weird thing with fennel. I always think it sounds and looks so lovely in the recipes cooks use it in, but the taste can be rather off-putting for me. At least, raw fennel, that it! The first time I used fennel many moons ago, I made a veggie lasagna. I didn’t cook this lasagna long enough and all I remember of the slices of fennel that were in it, to be plain horrid to the taste buds! From that point on, I’ve just never had the desire to cook with fennel again.
But, leave it to Frieda’s to ship me a whole ton of beautiful fennel, which I wouldn’t dare let go to waste! For this recipe, I kept it conservative, but I included some chopped up fennel and fennel frowns on the pan with the kohlrabi and apple to be roasted. My o my, I was pleasantly surprised! This dish transformed my view (and taste buds) on how I feel about fennel! It was so good and **pat on the back** a perfect pairing with the other ingredients! I’m so glad to know now that I’ll be picking up fennel at the store a bit more often to play around with! Make it roasted and I’m there!
And with that, this lovely warm sorghum salad was born! A perfect way to welcome sorghum to the blog and give you all a wonderful hearty grain salad to warm the soul and belly in a healthy way during these cold months ahead! You get the aromas of the veggies baking in the oven (plus the heat from the oven to warm you), and a nourishing gluten-free vegan side or light dish to make you and your belly smile with sorghum and roasting joy!
Warm Sorghum Salad with Roasted Kohlrabi, Apple, & FennelPrint
Warm Sorghum Salad with Kohlrabi, Apple, & Fennel
A warm sorghum salad paired with roasted kohlrabi, ginger gold apple, and fennel. This gluten-free vegan recipe is slightly sweet, comforting, and nourishing for the cold months ahead. A perfect healthy whole grain side dish.
- Yield: 2-3 1x
- Category: Side Dish, Salad
- Cuisine: American
- Preheat the oven to 425°F.
- In a large pot, cook your sorghum according to package directions.
- On a parchment lined roasting pan, add your chopped veggies and fruit along with a few long fennel frowns. Roast in the oven for 20-25 minutes, then discard the fennel frowns from the pan.
- Once the sorghum and roasting is done, combine everything in the pot the sorghum is in. Then add the tablespoon of minced fennel hairs (the green “dill-like” part, cinnamon, and tarragon.
- Give it all a good mix and serve!
It smells and tastes so good! I guarantee you will be loving sorghum, kohlrabi, ginger golds, and fennel after you make this! Another big take-away lesson from this recipe is never ever turn your nose up to a food when you’ve only had it once or used it in one way. Try it again in something different and you may be very pleasantly surprised!
So tell me:
+ Do you like fennel?
+ What’s the latest new-to-you veggie or fruit you’ve picked up recently?
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