Sorghum and Shaved Asparagus Salad

This spring sorghum salad with raw vegetables is vegan, gluten free, and packed with fiber, vitamins, antioxidants, and most importantly - flavor! It's the perfect spring detox salad. This salad holds up well and is perfect for weekend lunch prep. 
Course Main Dish, Salad
Cuisine Dairy Free, Gluten Free, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 10 minutes
Servings 6
Calories 266kcal
Author Danielle


  • 1 c sorghum
  • 1/2 tsp salt
  • 3-4 c water or broth
  • 1 lb asparagus shaved
  • 1 c pea shoots
  • 1 c frozen peas thawed
  • 4 radishes thinly sliced about 1/2 cup
  • 1/3 c mint leaves roughly chopped or torn
  • 1/4 c pickled red onion

Lemon Vinaigrette

  • 2 tbsp champagne vinaigrette
  • 1 tbsp honey
  • 1 tsp whole grain mustard
  • 1 lemon zested and juiced
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 1/2 c extra virgin olive oil


  • Place the sorghum into a fine mesh strainer and rinse with cool running water to remove some of the starch. Combine the rinsed sorghum with 3 cups of water or broth and a teaspoon of salt in a small pot over high heat. Bring the water to a boil, then reduce to medium low, cover and simmer until the water is completely absorbed and the sorghum is soft but chewy, 50-60 minutes. Check the sorghum around the 45 minute mark and add additional water if needed. 
  • Snap the woody ends from the asparagus spears and discard. Using a vegetable peeler, shave the asparagus into thin strips. Starting just under the tip of the asparagus, run the peeler down the length of the stalk. For smaller strips, start in the center of the stalk and peel completely. Then return to the top of the stalk, just below the tip, and peel. Repeat until each stalk is shaved, then coarsely chop the tops into bite sized pieces.
  • In a small bowl, combine the whole grain mustard, honey, champagne vinegar, lemon juice and zest, and salt and a pepper. Whisk until incorporated. Add the olive oil in a steady stream and whisk until emulsified. 
  • Toss the warm sorghum grains with the shaved asparagus, pea shoots, peas, radishes, mint, and red onion. Dress with half a cup of vinaigrette, then toss until thoroughly mixed. Serve immediately. This sorghum salad keeps in the fridge in a tightly sealed container for up to 5 days, and can be enjoyed cold or room temperature. 


Serving: 0g | Calories: 266kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg