Pearled Sorghum Broccoli Salad

 Pearled Sorghum Broccoli Salad

Cranberries and citrus juice give this salad a zesty kick. The sunflower seeds and vegetables add a variety of textures. All of the flavor-packed goodness is served on a base of pearled sorghum for a healthy whole grain. It's flavorful, filling and refreshing.

On a specialized diet? This recipe works well for folks following a plant-based (vegetarian), vegan, gluten-free or dairy-free diet — and, of course, omnivores!


  • 6 cups cooked pearled sorghum grain 
  • 1 cup dried cranberries 
  • 2 cups chopped broccoli 
  • ¼ cup chopped red onion 
  • ½ cup sunflower seeds 
  • 2 tablespoons olive oil 
  • ½ teaspoon minced garlic 
  • 1 tablespoon lime juice 
  • 1 tablespoon orange juice 
  • ½ teaspoon salt 
  • ½ teaspoon pepper 


  1. In a large bowl combine the pearled sorghum grain, dried cranberries, broccoli, red onion and sunflower seeds. 
  2. In a separate small bowl whisk together the olive oil, minced garlic, lime juice, orange juice, salt and pepper. 
  3. Pour the olive oil mixture over the pearled sorghum and vegetable mixture. Mix well. Refrigerate and serve cold.

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