Millet and Butternut Squash Salad

This salad was a HUGE hit at Thanksgiving.  I’m thinking about making it again for Christmas!

Plus, it is super easy and healthy- even though it doesn’t taste “healthy”.  🙂

Millet and Butternut Squash Salad

  • 1 LARGE butternut squash
  • 1 cup millet
  • cinnamon
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp pure maple syrup
  • 2 Tbsp to 1/4 cup cranberries (depends on how sweet you want it)
  • walnuts and pepitas (raw pumpkin seeds) as garnish

Chop- CAREFULLY- your butternut squash.  You will want them in cubes.  These boogers are difficult to chop and peel so be careful!  Or be like me and get a Luvy to chop it for you!

After they are chopped, drizzle with just a little oil and toss with cinnamon.  Roast them on 425 for 20-25 minutes.  Check 1/2 way through to stir and make sure they are not burning.

Meanwhile, bring 2 cups of water to a boil.  Place your millet in a dry pan and “toast” it.  You will want to stir this continuously to prevent it from burning.  When it starts to pop and brown a little, it is done.  

Add into the 2 cups of water.  Be careful that it doesn’t boil over.  Reduce to low and cover.  Simmer for 20-25 minutes.  Do not lift the lid!  Fluff with fork when finished.

Once millet and butternut squash are both done, combine the two in a large dish.  Add in the craisins and toss to mix.

Next, stir in balsamic vinegar and maple syrup.  You may want to add more of one or the other depending on taste.  I don’t like mine too sweet.  You may also want to add a dash of salt here too.

Once you get it tasting the way you like, top with pepitas and walnuts.  Almonds, pecans, or sunflower seeds would also be lovely!

Enjoy!

This dish is a great dish to serve to a large group.  Feel free to half the recipe.  I do all the time!

It is also fantastic cold.  Like when you are sitting in the car for hours due to a wreck and you are starving and the only thing in the cooler is leftovers… just sayin…

Hope you all have a fantastic week!

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