Roasted Onion Vinaigrette:
1 Whole Roasted Onion - Skin and Core removed
1/4 Cup Sherry Vinegar
1/2 cup mild olive oil
Salt and Pepper to Taste

In a blender combine Vinegar and onion and purée together. Drizzle oil in slowly to emulsify and season the taste.

For the salad:
4 cups Cooked sorghum Grain
2/3 Cup Diced Roasted Beets
2/3 Cup Roasted Butternut Squash
1 Cup Packed Arugula
1/2 Cup (or more) Goat cheese
Fresh herbs (chefs choice, we use tarragon, chives, parsley)

Toss all except goat cheese in large bowl with vinaigrette and top with goat cheese and fresh herbs.