This article and sorghum salad recipe were sponsored by Canyon Bakehouse. All opinions are my own.
Get ready to bring a little flair to your fall. And by flair, I don’t mean accessories you’ll be dressing yourself in. I’m talkin’ real. wholesome. fabulous. delicious. fresh. vibrant. amazing. food you’ll be eating. Catch my drift? Hehe.
If your idea of cooking is tossing a bunch of fresh ingredients in a bowl, then you’re my kind of people. Eating clean, feel-good food makes my heart sing. And I’m sure it makes your tummy happy, too.
You know those simple recipes you want to make over and over again? Because… well, they’re simple and they taste so good.
This is one of those recipes.
So, prepare yourself.
I know you’ve got Halloween popping up in your face tomorrow with more sugar and chocolate then you’d like to see. Am I right?
Well, if you’re going to treat yourself to some sweet goodies tomorrow, you’ll want to fill your belly up with some whole grains, fiber, antioxidants, vitamins and minerals. And even if you’re not partaking in any Halloween goodies, you’ll still want to fill up on this sorghum salad.
It’s a keeper.
I thought of this recipe back in the summer when I was making a few summer salads and I thought ahead to the Fall when I often crave more fresh greens and salads before the chilly winter sets in. And the idea for this sorghum salad popped into my mind. The highlight? Well, the rye croutons from Canyon Bakehouse, of course.
I haven’t had rye bread in about 20 years. I kid you not.
But I haven’t seen any gluten-free rye bread (okay I live under a rock in biggest city of the world) and I had no idea this existed. Then again, I just discovered Taylor Swift and her feel-good music about 6 months ago, too. So, don’t judge. It’s all a part of my healing process where I’m coming out of 10 years of chronic illness and starting to taste flavor and feel an amazing energy come over me each and every day.
So, today I’m combining my energy and love in this vibrant salad. You’ll want to make it tonight and then again next week so prepare yourself. And stock up on rye bread, because these croutons – are TDF….. (to die for).
(And have a Happy Halloween).
- 1 cup sorghum
- 3 cups water
Gluten-Free Rye Croutons
- 2 cups arugula
- Handful finely chopped fresh parsley
- Handful finely chopped fresh basil
- 4 red radishes finely diced
- 1/2 small red onion finely diced
- 2 Tbsp. sunflower seeds optional
- Juice of 1 large lemon
- 1 Tbsp. extra-virgin olive oil plus more if needed for serving
- Pinch crushed red pepper flakes
- Pinch fresh lemon zest
- Sea salt and freshly ground black pepper to taste
Cook the sorghum, combine sorghum and water in a medium saucepan and bring to a boil; reduce heat and simmer for 1 hour or until tender. Remove from heat and fluff with a fork.
Preheat oven to 350 degrees F.
Bake cubes of bread on a rimmed baking sheet for 10-12 minutes or until golden brown and crispy. Remove from the oven and set aside.
In a large bowl, combine the arugula, parsley, basil, radishes, red onion, optional sunflower seeds and cooked sorghum. Add the croutons.
In a small bowl, whisk olive oil, crushed red pepper flakes, lemon zest, sea salt and pepper; whisk to combine. Add more oil if needed and drizzle over the arugula mixture. Toss to combine and serve immediately.
This post was sponsored by Canyon Bakehouse. All opinions are my own.