{"id":12442,"date":"2018-09-19T06:00:40","date_gmt":"2018-09-19T13:00:40","guid":{"rendered":"https:\/\/thekitchenpaper.com\/?p=12442"},"modified":"2019-01-16T09:15:02","modified_gmt":"2019-01-16T17:15:02","slug":"hot-surghum-spinach-salad","status":"publish","type":"post","link":"https:\/\/thekitchenpaper.com\/hot-surghum-spinach-salad\/","title":{"rendered":"Hot Sorghum Spinach Salad"},"content":{"rendered":"

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This post is sponsored by Pacific Foods<\/a>, a brand I've loved and used for many years! Thank you for supporting the brands that keep The Kitchen Paper up and running!<\/em><\/p>\n

I know this is a really weird name for a recipe. Honestly picking recipe names might be the thing I struggle with most while food blogging! It's full of vegetables (cauliflower, carrots, spinach), has hot sorghum cooked in Pacific Foods Organic Mushroom Broth<\/a> (Hellooooo flavor!), goat cheese, toasted walnuts, turmeric, and a fennel white wine vinegar dressing. It'd be kind of a mouthful (no pun intended) to include all of that in the title!! So, veggie forward sorghum salad? Hot grain and veg dish? Whatever. I went with hot sorghum spinach salad and it's really freaking delicious.<\/p>\n

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I've been making this salad all summer by using whatever vegetables I have on hand. I've used beets, broccoli, turnips, and others in place of the cauliflower and carrots! My favorite is definitely to include cauliflower roasted with turmeric, which then spreads to most of the salad and gives it that bright yellow hue. Also: goat cheese. Can't skip it (or, I suppose you COULD sub a different tangy cheese). The reason I love this salad so much though, lies in the sorghum. It's cooked in the mushroom broth, which gives it such umami, and really makes this a one-pot meal. I eat this as a complete meal and feel awesome about it.<\/p>\n

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