Millet and Greens Salad

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.

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.  And of course if you stay away from meat and cook the grains in vegetable broth or water, you have a vegetarian dish, great for families with a vegetarian, and great for all of us who are trying to cut back on the amount of meat we are eating.

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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