Easy Millet Salad

  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)

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