This salad, adapted from Green Kitchen Stories, shines with a stunning blend of colors and flavors.
Their recipe for Squash & Millet Winter Salad brims with flavor, color and texture. The soft, creamy millet seed is similar to couscous. Combined with fruit, vegetables and nuts, it’s a meal in a bowl.
Because this salad takes a little extra time to prepare, consider making a double batch and saving some in the fridge for quick grab-and-go lunches between last-minute shopping trips.
Makes 6 side-dish servings
- 1 butternut squash, peeled, seeded and cut into 1-inch chunks
- 1 tablespoon olive oil
- 1/3 cup raw hazelnuts
- ¾ cup uncooked millet
- 2 avocados, diced
- 1 ½ cups red grapes, halved
- 3 to 4 cups green leaves (I used baby kale)
- Seeds of 1 pomegranate
- Basil and green onion dressing:
- 10 to 12 basil leaves, finely chopped
- 2 green onions, finely chopped
- Juice of ½ lemon
- 1 teaspoon Dijon mustard
- 1/3 cup extra-virgin olive oil
- Salt and pepper to taste
Preheat oven to 400 degrees.
On a baking sheet, toss squash chunks with olive oil and a pinch of salt. Bake in preheated oven 20 to 30 minutes or until tender and slightly browned on the edges. Remove from oven and let cool completely.
Meanwhile, spread hazelnuts on a separate baking tray. Add to oven to toast the final 10 minutes of squash baking. Remove and let cool, then rub between a kitchen towel to remove skins. Chop coarsely.
Rinse millet in a sieve using boiling water; place in a small saucepan along with 1 ½ cups water. Bring to a boil, then lower heat and gently simmer uncovered 10 to 15 minutes or until soft and water is absorbed, stirring frequently.
In a large bowl, combine salad dressing ingredients and whisk vigorously. Add the cooked millet and mix well. Fold in cooked squash, avocado, greens and pomegranate seeds. Top with hazelnuts. Serve at room temperature or chilled.
Per serving: 336 calories, 28.5g carbohydrate, 4g protein, 25g fat (3.4g saturated), 215mg sodium, 6g fiber.
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