1/2 cup Pompeian Organic Balsamic Vinegar 

1/4 cup Pompeian Organic Robust Extra Virgin Olive Oil 

1/4 cup pure maple syrup

6-8 cloves garlic, minced

1 teaspoon black pepper

2 teaspoons salt, more or less to taste

Sorghum (1 cup cooked according to package directions)

1 (5 oz) container arugula

2 cups mixed berries

1/2 cup roasted cashews

2 Tablespoons parmesan


  1. Whisk together Pompeian Organic Balsamic Vinegar, Pompeian Organic Robust Extra Virgin Olive Oil, maple syrup, garlic, black pepper and salt.
  2. Preheat oven to 400 degrees F and line a baking sheet with a silicone mat.
  3. Place 1 (12 oz) bag rainbow baby carrots onto prepared baking sheet and toss with half of the vinaigrette.
  4. Roast 30 mins, or until carrots are tender.
  5. Place carrots in large bowl and toss with sorghum, arugula, mixed berries, roasted cashews and parmesan.
  6. Season with salt/pepper to taste and serve!