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.

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Darren Kemper

 For more inspiration, check out our salad page.

Prep Time
30 min
Cook Time
30 min
60 min


  • 2/3 cup sorghum, rinsed (TRY: Bob’s 
Red Mill Whole Grain Sorghum)
  • 1 1/4 lb butternut squash, peeled, seeded and cut into ½-inch pieces (about 3 cups)
  • 6 tbsp extra-virgin olive oil, divided
  • 1 tsp ground black pepper, divided
  • 3/4 tsp sea salt, divided
  • 1/2 tsp ground turmeric
  • 12 oz Brussels sprouts (10 to 
12 sprouts), trimmed and sliced thin 
or shredded
  • 2 cloves garlic, finely chopped
  • 2 tbsp balsamic vinegar
  • 2 tbsp fresh orange juice
  • 1 tsp pure maple syrup
  • 1 head radicchio, trimmed and 
roughly chopped
  • 6 tbsp chopped unsalted pecans, toasted (1 1/2 oz)


  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition Information

  • Serving Size 1 1/2 cups
  • Calories 465
  • Carbohydrate Content 48 g
  • Cholesterol Content 0 mg
  • Fat Content 21 g
  • Fiber Content 10 g
  • Protein Content 9 g
  • Saturated Fat Content 4 g
  • Sodium Content 393 mg
  • Sugar Content 8 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 5 g