Sorghum • Sweet Potatoes • Beets • Pickled Onions • Zucchini • Carrots • Orange Basil Citronette

By Green Garden Bakery youth and chef coach Nathan Sartain from the St. Paul College Culinary Program.

Download this recipe (pdf)

Backyard Bash by Green Garden Bakery Youth

Hello Neighbor!

Ephraim, Autumn, Elicia and Johnny from Green Garden Bakery partnered with Chef Nathan Sartain of St. Paul College’s Culinary Arts program to bring their salad vision to life. They chose plenty of what’s growing in their Minneapolis Northside plots to fill their garden bowls, then named their salad as a nod to their backyard neighbor… Target Field.

Backyard Bash

with Orange Basil Citronette

Makes 8 (1-cup) servings

Salad Ingredients
  • 1 cup uncooked sorghum grain
  • 1 cup Pickled Red Onions (see below)
  • 2 cups chopped sweet potatoes
  • 1 Tbsp. canola oil
  • 1 cup peeled & julienned golden beets
  • 1 cup chopped zucchini
  • 1 cup matchstick carrots
  • 1 cup thinly sliced kale
  • 8 cups mixed baby salad greens
Dressing Ingredients
  • ¾ cup canola or vegetable oil
  • ⅓ cup orange juice concentrate
  • 1 cup packed fresh basil leaves
  • 1 Tbsp. lemon juice
  • 1 tsp. Dijon mustard
  • 1 clove garlic
  • ½ tsp. salt
  • ½ cup popped sorghum*
  • 1 cup roasted garbanzo beans, if desired (look in the snack aisle)
  1. Cook sorghum according package directions. Let cool. 
  2. Heat oven to 425˚F. Toss potatoes with 1 Tbsp. oil; season with salt and pepper. Spread out on a parchment-lined baking sheet. Roast 15 minutes until tender. Let cool.
  3. Mix sorghum, potatoes and remaining salad ingredients, except greens, in a bowl. 
  4. To make the dressing, process all the ingredients in blender until smooth. 
  5. Stir half the dressing into the salad mix; toss to coat well. Arrange salad greens on plates. Spoon salad mixture on top; drizzle with remaining dressing. Add toppers.
Pickled Red Onions

Mix 1 cup distilled vinegar, 1 cup water, ¼ cup sugar, and 2 teaspoons salt in a medium bowl. Thinly slice 2 medium red onions; stir into vinegar mixture. Let stand for 1 hour; drain well.

* Heat a pot with a tight-fitting lid over medium heat. When hot, add sorghum grains; cover with lid. Cook, shaking pot often until sorghum grains begin to pop. Once popping begins, shake pot continuously, leaving the lid in place. Season with salt when done.

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