Millet Recipe: Millet Garden Salad with Strawberry Balsamic Vinaigrette

millet garden salad

a millet salad with fruit and vegetables from the garden dressed with a fruity vinaigrette


  • 1 cup millet
  • 1/4 cup sun dried tomato pieces
  • 1 quarter cantaloupe melon cut into bite sized chunks
  • 1/2 cup corn, canned, frozen or cut from the cob
  • 1/2 cup green beans, canned, frozen or fresh
  • 1/4 cup raisins
  • 1/4 cup toasted pumpkin seeds
  • 2 TBS plus 1/2 tsp Blood Orange Olive Oil
  • 3 TBS Strawberry Balsamic Vinegar
  • Salt and pepper to taste


  • Bring a pot of salted water to a boil. Add the cup of millet and boil for about 12 minutes until it is cooked but still a bit al dente
  • Drain and put the millet into a bowl. Stir in the sun dried tomato pieces. Add the 1/2 tsp of Blood Orange Olive Oil and several turns of fresh grated black pepper. Mix well and set aside until the millet cools a bit.
  • Make the dressing:  Mix the 2 TBS of Blood Orange Olive Oil and 3 TBS of Strawberry Balsamic Vinegar and add salt and pepper to taste. Whisk until emulsified. Set aside.
  • If you need to toast your pumpkin seeds do so. If you have them already toasted – you were smarter than me.
  • Add all of the fruits and vegetables to the warm millet and stir gently. Add the dressing and mix and add salt and pepper to taste.

Keywords: millet salad, millet, main dish salad