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Creamy Balsamic Sorghum Salad

Creamy Balsamic Sorghum Salad

  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
  • Prep Time: 5 minutes
  • Cook Time: 50 minutes
  • Total Time: 55 minutes
  • Yield: 4-6 Servings 1x
  • Category: Salad
  • Method: Stovetop, Refrigerator
  • Cuisine: Italian


This Greek-inspired grain salad is tossed in a smooth and tangy balsamic dressing made with fat-free Greek yogurt. This one proves that health food can pack a flavorful punch!


Units Scale


  1. Rinse and drain sorghum and place it in a medium saucepan along with 3 cups water. Bring to a boil, cover, and reduce the heat and simmer until tender (about 50-60 minutes).
  2. Drain any remaining liquid, rinse with cold water, and drain well. 
  3. While the sorghum is cooking, in a large bowlwhisk together the yogurt, oil from the sun-dried tomatoesbalsamicolive oil and pepper until smooth.
  4. Add in cooled sorghum, sliced sun-dried tomatoes, chickpeas, bocconcini, cucumber, and herbs and toss well to coat.
  5. Cover and refrigerate for at least an hour (can also chill overnight).


  • Serving Size:
  • Calories: 284
  • Sugar: 4 g
  • Sodium: 347.4 mg
  • Fat: 9.7 g
  • Saturated Fat: 3.2 g
  • Carbohydrates: 38.3 g
  • Fiber: 6.3 g
  • Protein: 14.3 g
  • Cholesterol: 16 mg

Keywords: ancient grains, grain salad

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