Cranberry Ginger Sorghum Salad | Nutritioulicious

Cranberry Ginger Sorghum Salad

This sorghum salad is made by infusing whole-grain sorghum with fresh cranberries and ginger for a flavorful and nutrient-rich side dish. Serve it alongside your favorite protein for a balanced lunch or dinner.
Course Grains, Side Dish
Cuisine Dairy-Free, Gluten-Free, Vegetarian
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 6
Author Jessica Levinson


  • 1 quart low-sodium vegetable stock
  • 1 cup whole grain sorghum
  • 1 cup chopped fresh or frozen cranberries
  • 1/4 cup chopped scallions
  • 3/4 teaspoon ground ginger
  • 2 tablespoons freshly squeezed orange juice
  • 1/8 teaspoon Kosher salt
  • 1/2 teaspoon maple syrup


  1. Bring stock to a boil in a medium pot. Add sorghum and bring to a full boil for 5 minutes. Reduce heat to medium and cook approximately 35 minutes.
  2. When water is reduced to the level of the grain, stir in the chopped cranberries. Reduce heat to low, cover, and cook about 12 to 15 minutes until water is completely absorbed.
  3. Turn off the heat and stir in green onions, ground ginger, orange juice, salt, and syrup. Serve hot or room temperature.