After all these sweet recipes I have posted over the last few weeks, I thought it was time for a refreshing fall salad. Millet is a grounding grain that resembles couscous. The grains are small and very fluffy. The millet is combined with fall veggies and fruit to make a salad that fills you with goodness.
You can toss the chopped zucchini in some olive oil in a pan for a few minutes if you prefer a warm element to the salad (and it also makes the texture a little softer).
This recipe calls for already-cooked millet. If you have never prepared millet before, it is similar to cooking quinoa. You use 2 cups water to 1 cup millet. Once you have cooked millet you can use it in place of rolled oats for oatmeal (see the Warming Breakfasts ebook for recipe ideas), you can make a stir-fry with it instead of using rice, or you can bake it into muffins (if you are part of the 4 Week Health Kickstarter then you can find a delicious muffin recipe in your ebooks!).
As for the pomegranate, I love it but hate peeling it. It's always a mess and I sadly do not have a secret to make it less worse! If you do, please share it with me in the comments below :-).
Preparation time: 10 minutes (excludes millet cooking time)
Makes 1 main serving or 2 side servings:
For the salad:
1/3 cup cooked and cooled millet
1/4 cup pomegranate
1/4 cup chopped tangerines (about 1 tangerine)
1/4 cup finely chopped zucchini (about 1/2 of a zucchini)
1/4 cup finely chopped red pepper (about 1/2 of a red pepper)
1/4 cup baby spinach, finely chopped
1/4 cup fresh parsley, finely chopped
1 spring onion, finely chopped
1/2 red chili, finely chopped (optional)
For the dressing:
1.5 Tbsp extra virgin olive oil
1.5 Tbsp red wine vinegar
1/2 tsp maple syrup
1/2 tsp mustard
1 garlic clove, minced (optional, leave it out if you are not a fan of raw garlic but it is amazing for your immune system!)
sea salt and freshly ground black pepper
Start by whisking the dressing together in a big bowl.
Add all the other ingredients to the bowl (if you would like to sauté the zucchini, then do that first before you add them to the bowl once slightly browned).
Toss everything and enjoy!
Happy fall days!