Spicy Millet Pumpkin Salad Recipe

Name: Spicy Millet Pumpkin Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g millet, rinsed; 500 ml vegetable broth; 3 tablespoons oil (I used an oregano-infused one); 1 small hokkaido squash, de-seeded and finely diced (about 500 g prepared); 1 garlic clove, minced; 3 scallions, sliced finely; 1 red bell pepper, diced finely; 1 teaspoon dried thyme (or 1 fresh sprig if you have it); 1 teaspoon salt (more if you like); pepper; 4 tablespoons water; 4 tablespoons raisins; 1 teaspoon harissa hot chili paste (or sambal oelek); 1 bunch parsley, minced; 200 g feta cheese, diced (low-fat is fine); 5 tablespoons lemon juice (optional)

Servings: persons

250 g millet, rinsed
500 ml vegetable broth
3 tablespoons oil (I used an oregano-infused one)
1 small hokkaido squash, de-seeded and finely diced (about 500 g prepared)
1 garlic clove, minced
3 scallions, sliced finely
1 red bell pepper, diced finely
1 teaspoon dried thyme (or 1 fresh sprig if you have it)
1 teaspoon salt (more if you like)
pepper
4 tablespoons water
4 tablespoons raisins
1 teaspoon harissa hot chili paste (or sambal oelek)
1 bunch parsley, minced
200 g feta cheese, diced (low-fat is fine)
5 tablespoons lemon juice (optional)

1
In a small saucepan combine millet and broth.
2
Heat to a boiling and simmer for 5 minutes.
3
Let soak for 10 more minutes until all the broth has been absorbed.
4
Then heat oil in a large frying pan.
5
Add garlic and squash/pumpkin.
6
Sautee for 3 minutes.
7
Then add scallions and bell pepper.
8
Season with thyme.
9
Sautee for another 3 minutes.
10
Add the 4 tbs water and raisins along with the salt and pepper.
11
Season with harissa paste.
12
Allow to cook for another 8 minutes or until squash is tender, but still crunchy.
13
Stir millet into veggie mixture and also add in feta cheese and parsley.
14
If you like stir in the lemon juice.
15
Serve immediately or let cool and enjoy then.

369

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 250 g millet, rinsed, 500 ml vegetable broth, 3 tablespoons oil (I used an oregano-infused one), 1 small hokkaido squash, de-seeded and finely diced (about 500 g prepared), and more.

Yes, Spicy Millet Pumpkin 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.

That's it — enjoy your meal!

Spicy Millet Pumpkin Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions