Mega Glow Grain Salad with Orange Balsamic Vinaigrette
A rainbow of vegetables – butternut squash, Brussels sprouts and radicchio – makes this whole-grain bowl a powerful medley of fiber and antioxidants. We use ground turmeric to add flavor and anti-inflammatory properties to the roasted squash. Turmeric is being studied for its ability to prevent or slow the spread of cancer, so we suggest keeping it handy in your cupboard and using it liberally.
Arrange a rack in lower third of oven; preheat to 325°F. Bring a medium pot of water to a boil. Add sorghum. When water returns to a boil, reduce heat to medium and simmer, uncovered, until tender, 50 to 55 minutes; drain.
Line a large rimmed baking sheet with parchment paper. Add squash, 1 tbsp oil, 1/2 tsp pepper, 1/4 tsp salt and turmeric; toss well to coat. Roast until squash is tender, stirring 3 or 4 times during cooking, 40 to 50 minutes.
In a large skillet on medium, heat 1 tbsp olive oil. Add Brussels sprouts and 1/4 tsp each pepper and salt and cook, stirring occasionally, until sprouts are crisp-tender, 6 to 8 minutes. During the last minute of cooking, add garlic and stir it around the skillet with sprouts until just fragrant. Remove from heat.
In a medium bowl, whisk remaining 1/4 cup oil, vinegar, orange juice, maple syrup, remaining 1/4 tsp each pepper and salt, until combined. To a large bowl, add radicchio, sorghum, squash, Brussels sprouts, vinaigrette and pecans. Toss well to combine.
With less natural sweetness than butternut, mild spaghetti squash pairs well with slightly bitter radicchio and salty Kalamata olives. This side dish would be a refreshing change of pace with pork tenderloin, baked white fish or as part of a vegetarian meal.
We’ve packed this soup with a triple-punch of greens – kale, Swiss chard and spinach. These greens contain antioxidants that help fight against oxidative stress and may help in the prevention of cancer. We’ve also added a finishing touch of pepitas (also known as pumpkin seeds), toasted with aromatic turmeric and ginger.
Grain salads are fast and fantastic grab-and-go options for lunch or dinner. Toss your leftover cooked grains in your favorite homemade vinegar-based dressing. Pair with a protein of your choice, add grated veggies and fresh herbs, and top with avocado and toasted nuts and seeds. To get a jump start on the week’s meals, premake three portions of your favorite grain salad recipe using three 1-liter Mason jars. Preassemble this CBLT (coconut bacon, romaine lettuce and cherry tomato) grain salad for lunches or a quick dinner.