Winter Millet Salad: A Nutritious Delight

This winter millet salad is a delightful blend of flavors and textures, offering a perfect balance between sweet, savory, and nutty elements. The creamy avocado pairs beautifully with the roasted hazelnuts, while sweet grapes and roasted squash bring a hint of sweetness. Millet, a highly nutritious grain, forms the base of this salad, providing a hearty and satisfying element. Fresh herbs like basil and parsley in the dressing contribute a refreshing aroma. This dish is not only delicious but also packed with vitamins and minerals, making it a healthy choice for any meal. The salad is versatile and can be adjusted to suit various tastes and dietary needs. Whether you're looking for a light lunch or a side dish for dinner, this winter millet salad is an excellent option. It can be prepared ahead of time, making it convenient for busy days. Additionally, it’s a wonderful dish to bring to a potluck, as it’s sure to impress with its vibrant colors and flavors.

Ingredients

For the Salad:

• 1 small butternut squash
• 320 ml millet grains
• 2 small avocados, diced
• 100 g hazelnuts
• 2 handfuls of dark grapes, halved
• 2 handfuls of greens (baby spinach is best)

For the Dressing:

• 1 cup basil leaves (you can use regular basil, though it has a stronger flavor, so you might need less)
• 1 cup parsley, chopped
• 1/2 cup extra virgin olive oil
• Juice of 1/2 lemon
• 2 cloves garlic, pressed
• 1/2 tsp cumin
• Salt to taste
• Pepper to taste

Preparation Time

Total: 60 minutes

Step-by-Step Instruction

1. Preheat the oven to 200°C (about 400°F).
2. Cut the butternut squash into cubes. If it's locally sourced, you can leave the skin on for extra nutrients.
3. Spread the squash pieces on a baking tray lined with parchment paper. Drizzle with olive oil, cumin, and salt.
4. Roast in the oven for 20-30 minutes or until the squash is tender. Stir halfway through cooking for even roasting.
5. Once done, remove the squash from the oven and let it cool completely.
6. Meanwhile, spread the hazelnuts on a separate tray and roast in the oven for about 10 minutes until the skins crack.
7. Allow the nuts to cool slightly, then rub them in a clean kitchen towel or with your hands to remove the skins. Roughly chop the nuts.
8. Rinse the millet grains under cold water. Add them to a saucepan with 1.5-2 cups of water.
9. Bring to a boil, then reduce the heat to a simmer. Cook, stirring occasionally, for 10-15 minutes until the water is absorbed.
10. For the dressing, blend together basil, parsley, olive oil, lemon juice, garlic, and salt and pepper to taste.
11. Once the millet has slightly cooled, toss it with the dressing, ensuring every grain is coated.
12. In a large mixing bowl, combine the dressed millet with the roasted squash, avocados, halved grapes, spinach leaves, and chopped hazelnuts.
13. Gently toss everything together to combine. Adjust seasoning if necessary.
14. Let the flavors meld for at least 10 minutes before serving.

Tips

• Substitute Ingredients: Use arugula or mixed greens if spinach isn't available.
• Prep Ahead: Roast nuts and prepare the dressing a day in advance to save time.
• Storage: Keep leftovers in an airtight container in the refrigerator for up to two days.
• Gluten-Free: Millet is a naturally gluten-free grain, making this dish suitable for gluten-sensitive individuals.

Nutrition

• Calories: Approximately 380 per serving
• Protein: 8g
• Fats: 28g (mostly healthy fats from avocado and olive oil)
• Carbohydrates: 28g

Variations

• Vegan Option: This recipe is already vegan, but you can add extra tofu or tempeh for more protein.
• Nut-Free: Substitute hazelnuts with roasted seeds like pumpkin or sunflower seeds.
• Spicy Twist: Add a pinch of chili flakes to the dressing for some heat.

Serving Suggestions

• Pair with crusty bread for a heartier meal.
• Garnish with additional herbs like mint or dill for extra freshness.
• Serve alongside grilled chicken or fish for an enriched main course.

Best Places

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