Roasted Vegetable and Millet Salad ( Top 14 Free)
GLUTEN FREE II DAIRY FREE II NUT FREE II SOY FREE II VEGAN II TOP 14 FREE II SESAME FREE II FISH FREE II SHELLFISH FREE II EGG FREE II NIGHTSHADE FREE
This is such a lovely warm salad, great for the winter months. Easy to make and perfect for even a side dish. Millet is naturally gluten-free and tastes really similar to cous cous and is so versatile. Use millet in place of rice or quinoa for a different option, it’s incredibly cheap too and nutritious. I love salads like this, especially when the weather is cold outside. Enjoy!
Notes on ingredients & substitutions
Millet
Millet is such a fantastic grain. If you haven’t seen it before, you are in for a treat. Read more about millet here in my article, all about gluten-free grains. Buy millet in health stores and online, or I buy mine from Morrisons, and also from the grape tree.
Vegetable stock
I used the marigold, vegan, gluten and yeast-free brand. I can’t do yeast, and it’s literally in all stocks it’s so annoying! Buy Marigold stock/bouillion in supermarkets or Holland and Barratt in the Uk. If you are following a nightshade-free diet, choose kallo stock as it doesn’t contain potato starch.
Ingredients
Tips
This is an excellent salad to batch cook, just double the recipe, and you have lunch sorted for the next day. Ensure you don’t overcook the millet, as it will become mushy.
Storage
This will keep well in the fridge for 4/5 days.
What else can I eat with this millet salad?
Tofu
Egg
Grilled chicken
Fish
Chickpeas/ cannellini beans
Use my homemade pesto or golden turmeric dressing
Serve alongside a meaty casserole
Makes 2 portions - 20 mins prep time - 40 mins cooking time
Equipment
A knife, chopping board, saucepan, wok/ frying pan for the veggies, baking tray
Step by Step
Recipe
200g millet
1 tsp veg stock
230 g butternut squash
2 red onion
2 carrots
5 tbsp olive oil
salt/pepper
75 g asparagus
125g peas/ petit pois
handful spinach
3 cloves garlic chopped
Method
Rinse the millet and cook in boiling water with the stock for 6-10 minutes. It should taste a little al dente and not mushy. Once cooked, refresh with cold water to stop it from cooking further and leave aside to drain.
Prepare the butternut squash by peeling or slicing off the skin and chopping it into wedges or dice. take a look at this video for further info on how to prepare a butternut squash..
Prepare and cut the carrots and red onion. Add to a baking tray with the butternut squash, olive oil and 2 cloves of chopped garlic and seasoning. Roast for 30 mins at 190 c or till veggies are soft.
In a frying pan or wok, stir fry the asparagus and peas with salt/pepper and a clove of garlic., finish with a handful of spinach.
To serve, add millet to a bowl and layer the vegetables on top. If you would like to serve it with my homemade pesto or dressing ( see notes for recipe)..
Variations
Mix up the vegetables and use any veggies you like. You could also add herbs like tarragon to the salad.
If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.
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