recipe 
yields
Serves 4–6 as a side or grain base
½ cup white quinoa, rinsed
½ cup sorghum grain
light vegetable stock
Kosher salt, to taste
¾ cup roasted butternut squash, small dice
1 cup baby kale, roughly chopped
¼ cup pickled red onions
¼ cup toasted pepitas
½ cup crisp Granny Smith apple, small dice
¼ cup crumbled goat cheese
3 Tbsp extra-virgin olive oil
1½ Tbsp apple cider vinegar
1½ tsp local honey
1 tsp Dijon mustard
Kosher salt and cracked black pepper, to taste
ingredients
grains
vegetables & add-ins
honey vinaigrette
steps
- Cook the grains
- Cook sorghum in lightly salted vegetable stock until tender but still chewy, about 45–55 minutes. Drain well.
- Cook quinoa separately according to package directions until fluffy.
- Combine warm grains in a large mixing bowl and season lightly with salt.
- Roast the squash
- Toss butternut squash with olive oil and salt. Roast at 400°F until tender and lightly caramelized. Set aside warm.
- Prepare the vinaigrette
- Whisk olive oil, apple cider vinegar, honey, and Dijon until emulsified. Season with salt and black pepper.
- Build the warm salad
- While grains are still warm, gently fold in roasted squash. Add vinaigrette a little at a time, just enough to lightly coat.
- Wilt the kale.
- Fold baby kale into the warm grains so it softens slightly without losing color or texture.
- Finish the salad
- Gently fold in pickled red onions, pepitas, and diced apple. Taste and adjust seasoning.
- Serve
- Spoon into a warm serving bowl and finish with crumbled goat cheese just before serving.
Date Published: 03.01.26
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- From the Millstone Seared Salmon Entrée
