salads / vegan / gluten free

I’m calling this my “Merry Christmas Millet Salad”… because why wait until January to eat a little lighter and brighter? This salad is full of everything I love – pretty pomegranates, pistachios, fennel, & mint… and it’s tossed in a light but tangy tahini dressing that’s sweetened with big squeezes of orange.

If you don’t have millet, you could just as easily sub quinoa. I use the two pretty interchangeably (especially when I forget to label my bulk bin bags). What I love about millet is that it almost tastes like semolina couscous, but it’s entirely gluten free and a healthy whole grain. It works really well here with the sweet nutty flavors of the pistachio & tahini.

I hope you all have a merry Christmas and a happy, healthy holiday!

4.9 from 7 reviews

Minty Millet & Pomegranate Salad

  PrintPrep time 20 minsTotal time 20 mins Author: Jeanine DonofrioServes: serves about 4 as a sideIngredients

• 2 cups cooked millet (I use this method)
• 1 bulb fennel, thinly sliced
• 1 cup chickpeas, drained & rinsed
• ¼ cup or so, thinly sliced red cabbage
• ¼ cup scallions chopped scallions
• ⅓ cup pomegranate seeds
• ⅓ cup toasted pistachios
• a few handfuls of baby salad greens
• handful of mint leaves

dressing: (this will make extra)

• 2 tablespoon olive oil
• 2 tablespoon tahini
• 3 tablespoons fresh squeezed lemon
• 3 tablespoons fresh squeezed orange
• optional: 1-2 teaspoon maple syrup
• salt & pepper
• a little water to thin, if necessary

Instructions

Whisk together the dressing ingredients, taste and adjust seasonings. Set aside.

Optional step: toss your chickpeas in a small skillet w/ a little olive oil, salt and pepper until browned.

Toss together all salad ingredients with enough dressing to coat (you don't have to use it all). Taste and adjust seasonings.

3.2.2885
Blue Print Ceramic Salad Bowl from Food 52

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