This vegan-friendly, gluten-free Fall Fonio Salad is the perfect fall dish. It’s beautiful, nutrient-packed, and customizable.
Why This Fonio Salad Is Perfect For Autumn
Autumn is my favorite season for food. I’ve found that having both fresh ingredients as well as fall roots and hearty veggies gives me more variety. It’s perfect for any autumn dish. Since my blog is dedicated to showcasing African ingredients and foods, this recipe uses fonio, one of my favorite gluten-free African grains, and my favorite natural food coloring. is a great way to incorporate sorghum stems. If you want to learn more about fonio see my blog post on fonio (click here) and for more information on sorghum stems click here (click here) please.
What you need for this salad
- Fonio: Fonio is a gluten-free grain from West Africa. It has an earthy taste and is very nutritious. It can also be cooked within 10 minutes. For more information on fonio and vendors, see my fonio blog post. (click here)
- Sorghum stalk: These stems are commonly used in a traditional Ghanaian dish called Waakye (click here). These stems give the fonio salad its bright pink color. Available in West African grocery stores. For more information check my FAQ (FAQ)
- Autumn vegetables: I love using a combination of pumpkin, brussels sprouts, pepper and tomato. You can literally use whatever fall vegetables you want to make this salad with. Very customizable. I used butternut squash, but one honeynut squash or acorn squash is perfect.
- Vegan yogurt: This will be the base for your salad dressing.Yogurt has sourness and coolness to bring all the flavors together
- Dried nuts and seeds: The deliciousness of the salad is the difference in the texture. For this fall salad, I added dried cranberries and roasted pumpkin seeds.
- spices: To add flavor to my fonio, I used a veggie broth base, which is better than bouillon, but feel free to use any all-purpose seasoning or vegetable broth in place of water to cook your fonio.
How to make autumn fonio salad
- I used an air fryer for this recipe, but you can use an oven as well. Instructions are in the FAQ section.
- In a pot, bring a good amount of water to a boil over the bouillon and sorghum stalks.
- Cook the fonio and set aside
- Prepare fall vegetables and air fry in this order: squash, brussels sprouts, tomatoes, tomatoes.
- Mix salad with all fixins.
- Make a dressing with vegan yogurt, vinegar, and sweetener.
FAQ + Fall Fonio Salad Substitutes
- Can I use another grain? Yes. It is possible. Cook with proper water-to-grain ratio according to package.Fonio is perfect for this recipe.
- Can I use it instead of sorghum stalks? You can actually use beet juice for the same color.
- What if I don’t have an air fryer? You can roast all vegetables in the oven at 400°F for about 30 minutes. Brussels sprouts and tomatoes don’t take as long to bake as pumpkin, so be sure to check.
- How long will this recipe keep? If you can’t eat it that day, you can store it in the refrigerator for up to 4 days.
If you like this recipe, check out my other fonio recipes.
- 1 cup water
- 3 sorghum stalks
- 1/4 teaspoon baking soda
- 1 teaspoon paste better than bouillon
- 1/2 cup fonio
- 1.5 cups Brussels sprouts
- 1 finely chopped squash / 1.5 cups squash
- 1 cup cherry tomatoes
- 1 jalapeno, seeded (optional)
- 2 tablespoons dried cranberries
- 2 tablespoons of pumpkin seeds
- 3 heaping tablespoons vegan yogurt
- 2 tsp vinegar of your choice (apple cider or red wine vinegar work well here)
- 1/2 teaspoon sriracha (optional)
- 1/2 teaspoon maple syrup (or sweetener of your choice)
- salt and pepper to taste
Boil water and sorghum stalks in a pot over medium heat with a paste better than bouillon
When the water boils, add baking soda and let it boil for 2-3 minutes.
When the water boils, add the fonio and cover it.Reduce heat to low and cook for 5 minutes
After 5 minutes, turn off stove.
Prep the vegetables: chop the squash, cut the brussels sprouts in half, and pierce the cherry tomatoes
For the air fryer, set the temperature to 375°F.Spray with oil and cook the squash for 10 minutes, then add the Brussels sprouts and cook for another 5 minutes, and finally add the tomatoes and jalapenos.
Assemble the salad. Add fonio, roasted vegetables, dried cranberries, pumpkin seeds, salt and pepper to taste.
Mix the dressing with vegan yogurt, vinegar, sriracha, maple syrup, salt and pepper to taste.Adjust the components to your liking
Add dressing and mix well.
Enjoy with your favorite protein.