Autumn Roasted Vegetable & Millet Salad

When you hear millet most think of bird seed or fodder for waterfowl before they think of a great simple and delicious grain for your personal consumption. Millet is a small pearl shaped grain that resembles couscous that is grown worldwide. Millet is packed with both soluble and insoluble fiber, which is very important in your daily diet. It is also a probiotic food, which helps support and create good bacteria in your stomach and intestines.  Well enough of health class, now onto the recipe.

In this autumn roasted vegetable millet salad, the salad is packed with tender colorful vegetables, millet, sunflower seeds, dried cranberries all tossed in a simple honey lemon vinaigrette that is simple to prepare.

Preheat the oven to 400°F. Place the cubed sweet potatoes, brussel sprouts and red onion in a large mixing bowl. Add the 2-3 tablespoons of olive oil and toss to coat all of the vegetable pieces.

On one large baking sheet spread the vegetables out in a single layer and season with ½ teaspoon thyme, generous sprinkle of kosher salt and freshly cracked black pepper.  Roast in the oven for about 35-40 minutes, stirring occasionally for even browning. The sweet potatoes should be fork-tender and lightly browned.

Meanwhile in a pot, bring 2 cups of salted water to a boil. Add the millet & cook according to package instructions When the millet is tender, drain & place in a large serving bowl. When the squash and onions are done cooking, transfer to the large bowl with the millet.

Add the ½ cup olive oil, red wine vinegar, lemon juice, honey, salt and pepper, and 1/2 teaspoon of thyme into a bowl. Whisk until smooth. Add the sunflower seeds and cranberries and the dressing and toss again to combine.

Autumn Roasted Vegetable Millet Salad

15 mins active, 1 hour total Serves 6 Ingredients: Millet, Sweet Potatoes, Olive Oil, Red Onion, Brussel Sprouts Sunflower Seeds Dried Cranberries