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Chickpea and Butternut Squash Sorghum Salad {Vegan, Gluten Free}

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Ingredients Method Notes

Ingredients
  

  • 1 cup uncooked Sorghum cooked per directions on package
  • 2 cups diced roasted butternut squash
  • 1 can chickpeas garbanzo beans, rinsed and drained
  • 1/3 cup dried cranberries
  • 1/4 cup chopped pecans
  • 1/4 cup chopped fresh parsley
For the Dressing:
  • 3 Tablespoons fresh lime juice
  • 2 Tablespoons fresh orange juice
  • 1 Tablespoon extra virgin olive oil
  • 1 clove garlic minced
  • 1/4 heaping teaspoon salt
  • 1/4 heaping teaspoon

Method
 

  1. Cook grain according to package. Transfer to a large bowl and let cool a bit. Add butternut squash, dried cranberries, chickpeas, parsley, pecans.
  2. Mix lime and orange juice in a small bowl. Slowly drizzle in olive oil, add minced garlic, salt and pepper and whisk to combine.
  3. Pour dressing over grains. Serve warm or cold.

Notes

For roasted butternut squash: cut squash in half lengthwise, scoop out seeds, spray lightly with olive oil, season with a pinch of salt and pepper and place cut side down on a foil-line baking sheet. Bake at 350 for 30-35 minutes.