Green Kitchen Stories' Winter Millet Salad Recipe

Name: Green Kitchen Stories' Winter Millet Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the salad:; 1 butternut squash; 100 grams raw hazelnuts; 1 cup (240 milliliters) raw millet (any color will work); 2 avocados, diced; 1 small Romanesco cauliflower, broken into bite-size florets; 2 handfuls red grapes, halved; 2 handfuls green leaves (we used beet greens); Seeds of 1 pomegranate; For the chunky herb dressing:; 1 handful basil, finely chopped; 1 handful parsley, finely chopped; 2 cloves garlic, minced; Juice from 1/2 lemon; 3 to 4 tablespoons extra-virgin olive oil; Salt and pepper, to taste

Servings: persons

For the salad:
1 butternut squash
100 grams raw hazelnuts
1 cup (240 milliliters) raw millet (any color will work)
2 avocados, diced
1 small Romanesco cauliflower, broken into bite-size florets
2 handfuls red grapes, halved
2 handfuls green leaves (we used beet greens)
Seeds of 1 pomegranate
For the chunky herb dressing:
1 handful basil, finely chopped
1 handful parsley, finely chopped
2 cloves garlic, minced
Juice from 1/2 lemon
3 to 4 tablespoons extra-virgin olive oil
Salt and pepper, to taste

1
Preheat the oven to 400u00b0 F (200u00b0 C). Prepare the butternut by trimming off the top and bottom and cutting it in half crosswise and lengthwise. Scoop out the seeds and remove the tough peel with a sharp knife or a peeler. Cut into 1- inch (2-centimeter) cubes. Place on a baking sheet, drizzle with a little olive oil, and sprinkle with sea salt. Bake for 20 to 30 minutes, or until soft and slightly brown on the edges. Remove from the oven and let cool completely.
2
The last 10 minutes of baking time, place the hazelnuts on a separate baking tray, sprinkle with salt, and toast until skin cracks and browned. Remove and let cool slightly, then rub between a rough cloth or kitchen towel to remove the skin. Chop coarsely.
3
Rinse the millet in a sieve with boiling water, then place in a small saucepan with 2 cups water. Bring to a boil, lower the heat, and let gently simmer for 10 to 15 minutes, or until soft and the water is gone.
4
Place the cooked millet in a large bowl and add all of the ingredients for the herb dressing. Mix with your hands to make sure all millet is coated. Add all of the other ingredients to the millet mixture and gently fold to combine. Serve!

894

kcal

Calories

Fat

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: For the salad:, 1 butternut squash, 100 grams raw hazelnuts, 1 cup (240 milliliters) raw millet (any color will work), and more.

Yes, Green Kitchen Stories' Winter 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.

Green Kitchen Stories' Winter Millet Salad

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