Orange Cranberry Sorghum Salad with Pecans

One of my favorite Whole Foods Market’s salads is their Israeli Couscous salad.  Couscous is a source of wheat and so is not tolerated by everyone…so…

I thought I might create a similar salad with sorghum.  Sorghum is a high fiber gluten free grain.  Since I bought a big bag of it, I wanted to use it up and create a summer-y salad with it.

Did you see my posting on popping sorghum like popcorn? Here it is!

Here is what I came up with.  Not too shabby, right?sorghum salad with spoon

Sorghum is a chewy round grain.


I found a version of the Whole Foods couscous salad on line here, and so tweaked it a bit for my sorghum salad keeping it pretty similar.

I added some pecans. Gotta love pecans, right?pecans

And some cranberries too.  FODMAPers 1 tablespoon of dried cranberries is an appropriate serving size.

I whipped up a dressing made with thyme, tarragon and turmeric.  Turmeric is touted to have powerful anti inflammatory properties. We could all use a little anti-inflammation, right? 🙂   It is found in curry dishes, added in stir-fry recipes and often used in Indian cuisine.ingredients in mason

I tossed the mixture together and garnished with a bit of green scallion and parsley.

When I make this again, I would consider using a mix of grains for even more texture such as rice, red quinoa and sorghum.

sorghum salad

Orange Cranberry Sorghum Salad with Pecans

Category: Low FODMAP Recipes, Low FODMAP Sides

Orange Cranberry Sorghum Salad with Pecans


  • Serves ~6
  • 3 cups COOKED sorghum (OR mix brown rice, sorghum & red quinoa) Wheat tolerant folks can substitute Israeli couscous, if desired
  • 1/3 cup chopped dried cranberries
  • 1/2 cup chopped pecans
  • 1 scallion, chopped (FODMAPers use green part only)
  • 2 tablespoons fresh chopped parsley
  • Dressing:
  • 1 1/2 tablespoons rice wine vinegar
  • 2 tablespoons olive oil
  • 1/4 cup fresh squeezed orange juice
  • 1 tablespoon orange zest, if desired
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon tarragon
  • 1/2 teaspoon thyme
  • dash sea salt


  1. In medium bowl, add cooked sorghum, chopped pecans and cranberries.
  2. Whisk dressing ingredients together and toss with sorghum mixture.
  3. Garnish with scallion and parsley.


One reply on “Orange Cranberry Sorghum Salad with Pecans

  • Sophia

    That looks so good. Did you use pearled sorghum? Don’t think this is available at my Whole Foods, know I can order from Nu Life Market though.

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