Take advantage of the tender spring asparagus that are popping up in the markets and enjoy this whole grain Sorghum Asparagus Salad with a Creamy Balsamic Dressing! Make sure to scroll down and enter to win a Bob’s Red Mill and Stonyfield giveaway! 

Sorghum Asparagus Salad

Out of all the grains, my favorite might just be sorghum. Even though it takes a good hour to cook, it’s heartiness and texture when cooked have made me fall in love with it!

“Sorghum originated in Africa thousands of years ago, and then spread through the Middle East and Asia via ancient trade routes, traveling to the Arabian Peninsula, India and China along the Silk Road. Today sorghum remains a staple food in India and Africa, yet it is still relatively unknown in many parts of the world.”

– Bob’s Red Mill

Sorghum Asparagus Salad 01

As part of the Clean Plate Club of Stonyfield, we get to create some fun recipes with brands along the same lines. To me, Stonyfield and Bob’s Red Mill are two brands that pair together perfectly. Their values and mission statements are in sync – they value quality and family over anything!

This is a salad I’d definitely serve family and friends, since it’s hearty and nutritious, plus totally flavorful! The grains are dressed in a simple Greek yogurt and balsamic syrup dressing. Whisk together the two and you’ve got a tart, sweet dressing that paired perfectly with the hearty grains and fresh asparagus.

Sorghum Salad with Creamy Balsamic Dressing

Sorghum Asparagus Salad with Creamy Balsamic Dressing

A simple grain salad with the first of this year's asparagus, paired with a creamy balsamic dressing.
Print Recipe
Sorghum Asparagus Salad 01
Prep Time:10 minutes
Total Time:10 minutes


for the salad:

  • 2 cups cooked sorghum
  • 6 steamed asparagus spears cut into 1" pieces
  • ½ cup salted pumpkin seeds
  • 4 large dates seeded and chopped
  • spring greens mix to taste
  • drizzle of good olive oil
  • salt to taste

for the dressing:

  • 4 tablespoons Greek yogurt
  • 2 tablespoons balsamic syrup


  • Toss all the ingredients together and serve room temperature or chilled.
  • For the dressing, whisk together the yogurt and balsamic until well incorporated. Dollop on salad right before serving.
  • Store in an airtight container or glass jars. Store dressing separately.
Servings: 2 servings

Disclaimer: I am honored to be a member of the Stonyfield Clean Plate Club. I received product or coupons for writing this post, but all opinions are my own.

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  1. I have to pick red quinoa–it is my new found favorite!

  2. stephanie says:

    I know it’s not very creative, but i love brown rice, because it’s cheap and versatile.

  3. I am starting to use farro more often.

  4. I love steel-cut oats. I have been using quinoa since the days when even my natural foods co-op didn’t know what it was. But my most recent love is farro — so good with asparagus and mushrooms.

  5. Jacky de la Torre says:

    Quinoa is my favorite!

  6. I love learning about food!

  7. I love to cook with quinoa!

  8. Dee Fedor says:

    Quinoa! I know it is a seed.

  9. I’m really liking all of these different grains…like freekah, and millet and ones like that. I’ve had sorghum molasses before, but never cooked with them. Always up to a new grain to try!