Warm Millet and Roasted Vegetable Salad (Printable Version)

Nourishing gluten-free salad with nutty millet, caramelized vegetables, and lively lemon-herb dressing. Wholesome main or hearty side.

# Ingredient List:

→ Grains

01 - 1 cup millet
02 - 2 cups water
03 - 1/2 teaspoon salt

→ Vegetables

04 - 1 medium zucchini, cut into 1-inch pieces
05 - 1 red bell pepper, cut into 1-inch pieces
06 - 1 yellow bell pepper, cut into 1-inch pieces
07 - 1 small red onion, cut into wedges
08 - 1 medium carrot, peeled and sliced
09 - 1 cup cherry tomatoes, halved
10 - 2 tablespoons olive oil
11 - 1/2 teaspoon freshly ground black pepper
12 - 1/4 teaspoon salt

→ Dressing

13 - 3 tablespoons extra virgin olive oil
14 - 2 tablespoons fresh lemon juice
15 - 1 teaspoon Dijon mustard
16 - 1 garlic clove, minced
17 - 1 tablespoon chopped fresh parsley
18 - 1/2 teaspoon honey or maple syrup
19 - Salt and pepper, to taste

→ Finishing Touches

20 - 1/4 cup crumbled feta cheese, optional
21 - 2 tablespoons toasted pumpkin seeds
22 - 2 tablespoons chopped fresh basil or parsley

# How to Make It:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Arrange zucchini, bell peppers, red onion, carrot, and cherry tomatoes on the prepared baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with salt and black pepper, and toss to coat. Roast for 25-30 minutes, turning once, until vegetables are tender and caramelized.
03 - Rinse the millet under cold water. In a medium saucepan, combine millet, 2 cups water, and 1/2 teaspoon salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
04 - In a small bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, parsley, honey, salt, and pepper to make the dressing.
05 - In a large bowl, combine cooked millet and roasted vegetables. Pour the dressing over and toss gently to combine. Taste and adjust seasoning if needed.
06 - Transfer the salad to a serving platter or individual bowls. Top with crumbled feta if using, toasted pumpkin seeds, and fresh basil or parsley. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The warm roasted vegetables create this incredible contrast against the fluffy, nutty millet
  • You can practically customize it with whatever vegetables are sitting in your crisper drawer
  • It works beautifully for meal prep and actually tastes better the next day
02 -
  • Don't skip rinsing the millet, it can be bitter straight from the bag
  • The vegetables should be cut to roughly the same size so they roast evenly
  • Letting the millet steam off the heat is what gives it that perfect fluffy texture
03 -
  • Toast the millet in a dry pan for 2 minutes before adding water for an even nuttier flavor
  • Add the fresh herbs right before serving so they stay bright and vibrant

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