Easy Millet Salad Recipe

Name: Easy Millet Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups vegetable stock; 2 cups millet; red onion small, finely diced; 2 cups sugar snap peas approximately, chopped; 1/2 cup dried tart cherries; 1 jar roasted red peppers I use Trader Joe's brand, about 1 cup chopped; 2 cups butternut squash medium diced, roasted, see recipe below; 3 stalks celery chopped; 1/2 bunch fresh dill chopped; 1 cup Marcona almonds or regular slivered almonds; 1/4 cup extra-virgin olive oil; 1/4 cup sherry vinegar; 1/4 cup agave nectar; 3 tablespoons kosher salt; 2 teaspoons crushed black pepper; 1 lemon

Servings: persons

4 cups vegetable stock
2 cups millet
red onion small, finely diced
2 cups sugar snap peas approximately, chopped
1/2 cup dried tart cherries
1 jar roasted red peppers I use Trader Joe's brand, about 1 cup chopped
2 cups butternut squash medium diced, roasted, see recipe below
3 stalks celery chopped
1/2 bunch fresh dill chopped
1 cup Marcona almonds or regular slivered almonds
1/4 cup extra-virgin olive oil
1/4 cup sherry vinegar
1/4 cup agave nectar
3 tablespoons kosher salt
2 teaspoons crushed black pepper
1 lemon

1
Drizzle olive oil on cubed butternut squash placed in a parchment lined sheet pan.
2
Sprinkle evenly with kosher salt (about 2 teaspoons).
3
Bake in a preheated 400 degree F oven for 35-45 minutes, or until soft and has some brown marks.
4
Let it cool before combining with the other ingredients.
5
For the Millet:
6
Pour vegetable stock into a medium saucepan on medium high heat, when boiling add millet.
7
Reduce heat to simmer and cover with a tight lid.
8
Cook for 30 minutes, or until all liquid has evaporated. You will see little holes throughout the top, similar to rice, when ready.
9
Let it cool before transferring to a large bowl.
10
Add all the chopped up ingredients, toss to combine.
11
For the Vinaigrette:
12
In a small bowl or a glass jar (I reuse jam jars for this) combine all the vinaigrette ingredients and shake well.
13
Add the vinaigrette to the salad and toss well.
14
Serve room temperature.

1585

kcal

Calories

125

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 cups vegetable stock, 2 cups millet, red onion small, finely diced, 2 cups sugar snap peas approximately, chopped, and more.

Yes, Easy Millet Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Easy Millet Salad

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