Spring Sorghum and Asparagus Salad

Spring Sorghum and Asparagus Salad | edibleperspective.com

This post is sponsored by Bob's Red Mill.

I absolutely love this time of year when spring produce starts to pop up at the grocery store. It always seems to motivate and inspire me in the kitchen after coming out of the slow winter months. When asparagus first starts to make its appearance, it's like, GAME ON. And don't even get me started on strawberries. Ohhhh, the strawberries. But let's pause on spring produce talk for now (I know. It's hard.) and talk about sorghum.

Have you cooked with sorghum before? It's one of my very favorite gluten-free grains! The texture is amazing. If you're familiar with wheat berries (not gluten-free), which have a lot of bite and chew, sorghum is fairly similar. It's much bigger than quinoa and totally different in taste and texture. I would say the flavor is much more mild than quinoa with a bit of earthiness. And just 1/4 cup of sorghum (uncooked) has 5 grams of protein and 8 grams of fiber. Not too shabby!

The cool thing about cooking sorghum is that it's SO easy. Well, it does take some time to cook, but it's much simpler than all the other grains. You basically simmer it uncovered until it's done to your liking. You don't have to worry about water absorbing or anything like that. Sorghum is pretty forgiving. Just set your timer and you'll be good to go!

I thought it would be the perfect grain to create a hearty, spring salad with. It holds up well to dressing and keeps its bite. It also takes on flavor easily. I've tossed the sorghum with lightly cooked ribboned asparagus, leeks, and garlic and finished everything off with a lemon parsley dressing. 

Now, will it please stop snowing in Denver?

Spring Sorghum and Asparagus Salad | edibleperspective.com
Spring Sorghum and Asparagus Salad | edibleperspective.com
Spring Sorghum and Asparagus Salad | edibleperspective.com
Spring Sorghum and Asparagus Salad | edibleperspective.com
Spring Sorghum and Asparagus Salad | edibleperspective.com
Spring Sorghum and Asparagus Salad | edibleperspective.com
Spring Sorghum and Asparagus Salad | edibleperspective.com

Print Recipe!

Spring Sorghum and Asparagus Salad

gluten-free, vegan // yields about 3 large servings or 6 as a side

  • 1 cup sorghum
  • 1/4 - 1/3 cup + 2 teaspoons extra virgin olive oil, divided
  • 1/3 cup fresh lemon juice
  • 1/4 cup finely chopped parsley
  • 1 1/2 tablespoons minced shallot
  • 1 1/2 teaspoons pure maple syrup
  • 1/4 teaspoon salt + pepper
  • 1 large leek, sliced along short end (light green and white parts only - thoroughly rinsed)
  • 1 1/2 teaspoons minced garlic
  • 1lb thick stalk asparagus, ends snapped off + ribboned with a peeler
  • 3-4 handfuls arugula
  • salted pepitas, to top

Soak sorghum in a bowl of water overnight or for at least 8hrs (optional). Drain and rinse. Place in a pot covered with 3-4 inches of water. Bring to a boil over high, then reduce heat to constantly simmer (uncovered) for about 35-45 minutes. Add more water if needed to keep sorghum covered. Remove from heat when cooked to your liking. (If you don't pre-soak, cook sorghum for 50-65 minutes. Taste for doneness.) Drain water and place in a large bowl.

Meanwhile, combine 1/4 cup oil, lemon juice, parsley, shallot, maple syrup, salt + pepper in a jar. Seal and shake vigorously until well combined. If too acidic, add another tablespoon or so of olive oil. Set aside.

About 10 minutes before the sorghum is finished, heat a medium sized pan over medium heat with 2 teaspoons oil. Once hot, add sliced leeks with a pinch of salt and cook for about 5-6 minutes, until softened. Add garlic and stir for 30 seconds. Add asparagus ribbons and cook for another 3-4 minutes, until bright green and starting to soften. Remove from heat.

To serve warm: Combine just cooked asparagus with sorghum and arugula. Pour dressing over top and toss to combine. Add salt + pepper to taste. Top with pepitas. Serve immediately.

To serve room temp/chilled: Let cooked sorghum come to room temp. Empty asparagus mixture onto a plate and place in the fridge for about 10 minutes. Combine asparagus with sorghum and arugula in a large bowl. Pour dressing over top and toss to combine. Serve room temp or refrigerate until chilled. 

Keep in a sealed container in the fridge for about 2 days.

Notes: If you can't find asparagus with thicker stalks, simply slice thinner stalks in half.

Spring Sorghum and Asparagus Salad | edibleperspective.com

Thanks so much for all of your awesome ideas for the live webcasts I'll be creating with NOM in the coming weeks. Stay tuned for the first episode coming soon!

Happy Friday!


Today's post is sponsored by Bob's Red Mill, and I received compensation for writing this piece on sorghum. Opinions are always my own. If I didn't love it, you wouldn't hear about it. Thanks for your continued support!

Veggie Loaded Potato Soup

I've been in full-on spring mode  the past week or so. I can tell this because of the shift I've felt with the ingredients I've been using in the kitchen, my yearning to be outside, and allergies.

All things spring! 

Loaded Spring Potato Soup

Today’s post is sponsored by Imagine® Foods .

What I love most about spring (and fall) are that the nights still cool down enough to want to dive into a bowl of soup for dinner. You know, sweatshirt + jeans weather. My fav.

 I'm over chili and stews but soup filled with greens? Most definitely yes.

Loaded Spring Potato Soup

It's also an excuse to eat more avocado toast. Because it never seems to get old.

Loaded Spring Potato Soup

This recipe starts off with a rich and creamy Potato Leek Soup that is organic, non-GMO, and dairy free. There's also one whole serving of vegetables in each cup before adding anything else to it. Imagine Foods is all about quality, and their products are always free of artificial ingredients + preservatives. I have been enjoying their soups and veggie broths for years now in my kitchen.

To jazz things up a bit we're packing in roasted potatoes, asparagus, dried herbs, and chard. But what really sets this soup apart is the addition of goat cheese. It makes for an even creamier soup with just a hint of tang that pairs especially well with the herbs.

Loaded Spring Potato Soup

Although the recipe list looks somewhat long, they're all very basic ingredients. If you don't have fresh herbs you can always use dried. Whatever works for you! I used chard in this soup, but any sturdy, leafy green will work (such as chard, kale, large-leaf spinach, broccoli greens, etc.).

It's like a kitchen sink soup. If you don't have one of the ingredients, I'm sure you have something else to fit in its place. 

easy swaps:

  • collard greens for chard
  • 2 tablespoons basil instead of 3 types of herbs
  • red potatoes or fingerling instead of yukon gold
  • feta instead of goat cheese
  • omit cheese to make vegan/dairy-free (but maybe add a squeeze of lemon for tang!)
  • use 3-4 tablespoons minced shallot instead of the onion + garlic
Loaded Spring Potato Soup

Print Recipe!

Veggie Loaded Potato Soup


  • 1 1/4 cup 1/4-inch diced yukon gold potato
  • 2 teaspoons melted ghee or avocado oil (or other high-heat oil) 
  • 1 cup chopped asparagus, ends trimmed
  • 1 tablespoon extra virgin olive oil
  • 1/3 cup diced yellow onion
  • 1 clove garlic, minced
  • 1, 32oz container Imagine Organic Creamy Potato Leek Soup
  • 1/2 cup low-sodium vegetable broth
  • 3-4 ounces goat cheese
  • 1 tablespoon chopped basil
  • 1 teaspoon fresh thyme
  • 1 teaspoon chopped oregano
  • 1/4 - 1/2 teaspoon smoked paprika
  • 1/4 - 1/2 teaspoon black pepper
  • 2 cups ribboned (or chopped) chard, stems removed
  • salt, to taste

Preheat oven to 425° F and line a rimmed baking sheet with parchment.

Once preheated, toss potatoes with the ghee and a sprinkle of salt and pepper. Roast for 15 minutes. Toss with asparagus and roast for another 10 minutes, until the asparagus is just tender. 

While roasting, heat a large pot over medium heat with the olive oil. Once hot, add the onion an and a pinch of salt. Cook, stirring frequently until softened, about 6-8 minutes. Add the garlic and stir for about 30 seconds - 1 minute until fragrant.

Stir in the potato soup and vegetable broth. Break apart 3 ounces of goat cheese and stir in with the basil, thyme, oregano, 1/4 teaspoon smoked paprika and 1/4 teaspoon black pepper. Bring to a boil then let simmer for about 20 minutes, until flavorful and starting to thicken

Add in the potatoes, asparagus, and chard. Let simmer for another 5 minutes or so. Taste and add more smoked paprika, pepper, and/or salt if desired. Serve hot with croutons and extra goat cheese on top.

Loaded Spring Potato Soup

If this soup wasn't exciting enough, I have coupons to share!! Who doesn't love a $1 off coupon? 

  • Kroger shopper? Find your coupon right here and download it to your Kroger Plus Card.
  • Not a Kroger shopper? No worries! You can print a $1 off coupon right from the Imagine website.


Today’s post is sponsored by Imagine® Foods . Product opinions are always my own. If I didn’t love it, you wouldn’t hear about it.Thank you for supporting the occasional sponsored post that helps fund all the deliciousness you see here.