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+ servings
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5 from 1 vote

Butternut, Millet, Spinach Salad

A whole grain salad, mixed with fresh spinach, roasted butternut squash, and a light, simple, and fresh dressing.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Salad
Cuisine: American
Servings: 6 people
Calories: 259kcal

Ingredients

  • 1 medium butternut squash
  • 2 teaspoons olive oil
  • sea salt and black pepper to taste
  • 1 cup millet
  • 5 cups fresh spinach
  • 1/3 cup tart dried cherries (or sub cranberries)
  • 1/4 cup pumpkin seeds
  • 1 tablespoon olive oil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons lemon juice
  • 1/4 teaspoon dijon mustard
  • sea salt and black pepper to taste

Instructions

  • Preheat oven to 400 degree f.
  • Peel and cube butternut squash in small chunks. Toss with olive oil, sea salt, and black pepper.
  • Bake squash for 15-18 minutes, until tender, but not too soft (it will continue to cook a bit after removing it from the oven).
  • Add a cup of millet and 2 cups water to a saucepan. Bring to a boil, then reduce heat, and continue to cook for 15-20 minutes, until liquid is absorbed.
  • Remove millet from heat, but leave covered for an additional 10 minutes. Then, fluff with a fork.
  • If serving the salad hot, mix together the millet, butternut, spinach, then drizzle with olive oil, red wine vinegar, lemon juice, and dijon. Mix together well, then top with dried cherries and pumpkin seeds.
  • If serving the salad cold, chill the butternut squash and millet. Once cool, mix the rest of the salad ingredients together, and top with cherries and pumpkin seeds.

Notes

This salad is also good with pecans or walnuts.
If serving the salad hot, it will still be good later cold, but the spinach cooks a bit and doesn't last as long. The salad will stay fresh for 3-4 days if put together after the squash and millet have cooled.

Nutrition

Calories: 259kcal | Carbohydrates: 45g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Sodium: 31mg | Potassium: 666mg | Fiber: 7g | Sugar: 7g | Vitamin A: 15871IU | Vitamin C: 35mg | Calcium: 93mg | Iron: 3mg