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.


  • 1/2 Cup Pearled Sorghum
  • 4 (about 2 Cups) Small Kohlrabi Bulbs (peeled and roughly chopped)
  • 1 Ginger Gold Apple (roughly chopped)
  • 1/2 Cup Chopped Fennel Bulb
  • A few Fennel Frowns
  • 1 TB minced Fennel "Hairs"
  • 2 Cipolline Onions (minced)
  • 1/4 Tsp Cinnamon
  • 1/2 Tsp Dried Tarragon


  1. Preheat the oven to 425°F.
  2. In a large pot, cook your sorghum according to package directions.
  3. 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.
  4. 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.
  5. Give it all a good mix and serve!