Grains often get a bad reputation for being inflammatory or hard to digest, but sorghum is one of the few exceptions. Unlike many other grains, sorghum has no hull, which means it’s free from lectins while still delivering a hearty, satisfying texture. Packed with polyphenols, antioxidants, and fiber, sorghum not only tastes great but also nourishes your microbiome, supports digestion, and helps maintain steady energy levels. Sorghum’s unique nutritional profile has even earned its recognition as a modern super-grain, to learn more about this super-grain and its incredible benefits, watch the full episode here.  This Sorghum Salad with Radicchio combines the rich, nutty flavor of the grain with the slightly bitter crunch of radicchio, toasted nuts, and a bright, tangy dressing for a balanced, flavorful dish. 

Why Sorghum Is a Gut-Friendly Grain

This recipe is versatile and perfect for multiple occasions. Serve it warm for a comforting, hearty side or chilled as a refreshing salad for potlucks, lunches, or weeknight dinners. The combination of fresh herbs, capers, and a garlicky balsamic dressing elevates the dish, giving each bite a delightful burst of flavor. Nuts add a satisfying crunch and healthy fats, while the radicchio brings a vibrant color and subtle bitterness that balances the richness of the sorghum and dressing. 

A Versatile, Make-Ahead Salad for Any Occasion

Whether you’re introducing sorghum to your diet for the first time or looking for a satisfying, lectin-free grain salad, this recipe is a reliable crowd pleaser. It’s easy to prepare ahead of time and can be stored refrigerated or even frozen, making it a convenient option for meal prep. With its bold flavors, satisfying textures, and gut-friendly ingredients, this sorghum salad proves that healthy grains can be both delicious and elegant.

Ingredients

Basic Sorghum

• 1 cup sorghum
• 3 cups vegetable broth or water
• 1 tablespoon extra-virgin olive oil or perilla oil
• 1 teaspoon sea salt, preferably iodized

Dressing

• 3 tablespoons balsamic vinegar or other vinegar
• 4 tablespoons extra-virgin olive oil
• 3 tablespoons capers, rinsed
• 1 teaspoon coriander or cumin powder
• 1 clove garlic, peeled

Salad

• ½ cup chopped walnuts, pistachios, or pine nuts
• 1 head radicchio, torn or chopped into bite-size pieces
• ½ cup chopped flat-leaf parsley or cilantro

Instructions

Make the Sorghum

1. Rinse the dry sorghum under cold water for 1–2 minutes in a mesh sieve.
2. In a medium saucepan, combine the broth or water with oil and bring to a boil.
3. Stir in the sorghum and return to a boil. Reduce heat to low, cover, and simmer 1–2 hours, stirring every 15 minutes, adding liquid as needed to prevent sticking.
4. Sorghum is done when light and fluffy. Alternatively, cook in a pressure cooker for roughly 35 minutes on high heat.
5. You can refrigerate or freeze the cooked sorghum if preparing ahead; thaw to room temperature before using.

Make the Dressing

1. Combine vinegar, olive oil, capers, coriander, and garlic in a mini food processor or blender. Process until smooth.

Assemble the Salad

1. In a large bowl, mix cooked sorghum, nuts, radicchio, and parsley.
2. Add the dressing and toss to combine.
3. Serve warm or at room temperature.

This sorghum salad is colorful, flavorful, and satisfying—a perfect lectin-free side or main dish for any occasion.