Preheat oven to 400F.

In a small saucepan, add sorghum grain and cook with 1 1/2 cups water. The ratio when cooking sorghum is 1:3, sorghum to water. Quickly boil and once simmering starts, reduce heat to medium low and cook covered for 50 minutes. Drain and reserve.

While sorghum is cooking, roast cubed butternut squash and cubed beet for 30 minutes, until tender. Cook bacon strips in oven for 10 minutes, until crisp. Finely chop and reserve.

To make salad: in a medium bowl, fold together the cooked sorghum, squash, beets, bacon, olive oil, vinegar, and scallions. Season to taste and serve room temperature.