Grilled Peach, Puffed Sorghum Salad with Oil-Free Champagne Peach Dressing
Grilling peaches brings out their natural, sweet flavor for this healthy summer salad. Whole grain sorghum is puffed for crunchy texture. A quick, oil-free dressing brings it home. This is plant-based recipe you’ll be craving year-round!
To Grill the Peaches: Place 3 of the peaches flat-side-down on the preheated grill. Cook until well-charred, about 6-7 minutes. Don’t try to move the peaches too soon or they will stick to the grill. When they are well-charred on one side, flip over. Grill another 2-3 minutes, until juicy but still have some texture. Remove from the heat. When cool enough to handle, slice into bite-sized pieces.
To puff the Sorghum: Place the sorghum in a dry pan with a lid. Bring to heat over medium heat. Hold the lid on the pan, and shake the pan. After about 2 minutes, the sorghum will start to pop. Continue shaking the pan until most of the sorghum has popped, about 3-4 minutes. Turn off the heat, keep the lid on, and let the last few grains pop.
To make the Oil-Free Champagne Peach Dressing: In a blender, combine the reserved peach, the Champagne vinegar, salt, and pepper. Puree until smooth. Add a tablespoon or two of cold water, if needed, to get a smooth, pourable dressing.
To assemble the Grilled Peach, Puffed Sorghum Salad with Oil-Free Champagne Peach Dressing: On a large serving platter, spread the baby arugula into a single layer. Spread the grilled peaches over. Pour on the Oil-Free Champagne Peach Dressing. Sprinkle on the puffed sorghum. Enjoy immediately!