Easy Millet Salad

• 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.

vegetable stock, millet, red onion, sugar snap peas, cherries, peppers, butternut squash, celery, dill, marcona almonds, extravirgin olive oil, sherry vinegar, nectar, kosher salt, black pepper, lemon

Taken from www.yummly.com/recipe/Easy-Millet-Salad-1656420 (may not work)