Millet and Greens Salad

#foodnetwork, #sensationalsides, asparagus, greens, millet, salad, vegetable, whole grain
Serving Size: 6

Millet and Greens Salad / Katie Workman
In the infinitely pleasurable quest to explore the world of whole grains, millet got to the top of the list.  I love its mild, slightly corn-like flavor, and its light crunch even when cooked.  It definitely doesn’t get the kind of attention that popular girls quinoa and farro and bulgur have been getting….but it definitely deserves more love.

For the past many months, I have been loving the idea of combining cooked whole grains and a variety of leafy vegetables with other cooked vegetables, and often some dried fruit or crumbled cheese.  This kind of combination makes a hefty salad that is great for lunch or dinner, as a main course, or a side dish.  You may have noticed a salad or two (or 10) like this on the blog.

And of course if you cook the grains in vegetable broth or water, you have a vegetarian dish, great when you want to make sure a meal had some substantial vegetarian offering that can double as a side dish or share the plate as a main.

Similar to this Millet and Greens Salad, try Tomato, Zucchini and Bulgur Salad, Vegetable and Brown Rice Salad with Honey Lemon Dressing, Red Quinoa Salad with Arugula, Artichoke Hearts, and Olives, and Sesame-Honey Quinoa and Carrot Salad with Sliced Avocado.


Millet and Greens Salad


  • Kosher or coarse salt to taste
  • 2 cups sliced asparagus (about ½–inch pieces), bottoms trimmed and peeled if necessary
  • ¼ cup extra virgin olive oil
  • ¼ cup sherry or red wine vinegar
  • ¼ cup minced onion
  • 1 teaspoon Dijon mustard
  • Freshly ground pepper to taste
  • 4 cups baby arugula (or roughly chopped larger leaves)
  • ½ cup slivered fresh basil leaves
  • 1 cup dried cherries
  • 2 cups cooked millet (cook according to package directions)

1. Bring 1 inch of water to a boil in a medium saucepan over high heat, add salt, and add the asparagus. Cover and simmer for 2 minutes, then drain and rinse under cold water to stop the cooking and preserve the green color.

2. Whisk together the oil, vinegar, onions, mustard, salt and pepper in a large bowl. Add the cooled asparagus, arugula, basil, cherries and millet. Toss everything to combine with the dressing and serve at room temperature.

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