From Cookie and Kate
Sorghum Salad with Roasted Cherry Tomatoes and Arugula
- Time
- 1 hr 20 min
- Makes
- 4
- Ingredients
- 15
Get the recipe at Cookie and Kate (opens in a new tab)
The method's theirs. Go give them the click.
Ingredients
- 1 cup sorghum, rinsed in a fine mesh colander
- 3 cups water
- 1 pint cherry tomatoes
- 1 tablespoon olive oil
- Salt
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 clove garlic, pressed or minced
- ¼ teaspoon red pepper flakes
- ¼ teaspoon fine salt
- Freshly ground black pepper, to taste
- 3 cups baby arugula*
- ¼ cup crumbled feta
- ¼ cup grated Parmesan cheese (or more feta)
- Optional: 1 can (14 ounces) chickpeas, rinsed and drained
Nutrition
- Calories
- 331 calories
- Fat
- 16.6 g
- Fiber
- 5.5 g
- Sugar
- 5.2 g
- Sodium
- 333.4 mg
- Protein
- 9.9 g
- Trans fat
- 0 g
- Cholesterol
- 13.2 mg
- Carbohydrate
- 41.3 g
- Saturated fat
- 4.4 g
As published by Cookie and Kate.
The method
The steps live at cookieandkate.com. We don't copy them: Cookie and Kate wrote this recipe, and your visit supports them.