Healthy Nectarine and Raspberry Salad with Millet

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How about this Healthy Nectarine and Raspberry Salad with Millet? It is wonderful. It is easy to put together and loaded with fruits, vegetables, and whole grains. As if all this wasn’t good enough? It is also drizzled with a red wine poppyseed vinaigrette! Really, it is so good!


For humans or birds? My first exposure to millet was in my parent’s bird feeder. I remember being intrigued by the shape and size of these little grains. My next exposure was about 10 years later working at a whole grain-based bakery making a raising millet bread. Imagine my surprise when I learned millet wasn’t just for birds!

Millet is considered an ancient grain and is even gluten-free. Have you tried it yet? If not, I say add it to your list. It is has a great texture and I love the flavor! It is also simple to make and I frequently batch cook it and use it throughout the week in salads, wraps, soup, etc.

dry millet is clear plastic bag

Cooking the Millet

There are a few ways to cook the millet. One is toasting the grain first then boiling. I personally skip this step. It is one more step, and one I don’t think is necessary. So, add your millet, water, oil, and salt to the pan. Bring it to a boil, cover, and boil on low for about 15 minutes.

millet is a stainless steel pan with water oil and salt for cooking

Here is the finished product. Now, one thing I do like to do when it is finished cooking is to separate and cool the grains right away. Otherwise, I feel like it gets mushy and clumped together.

cooked millet in stainless steel pan

What I do is spread the millet on a surface, a dinner plate in this case, and allow it to cool.

cooked millet cooling on white dinner plate

Red Wine Poppyseed Vinaigrette

Now that the millet is cool, let’s move on to the dressing. Start with a red wine vinegar.

woman pouring red wine vinegar into kerr mason jar for making a red wine poppyseed dressing

There are 2 kinds of mustard in this. I use Dijon mustard most of the time in my dressings, but I decided to add Colman’s dry mustard and it was a great addition.

woman adding dry mustard to kerr canning jar for a red wine poppyseed dressing

My love of poppy seeds in my dressings is strong, what about you?

woman adding poppyseeds to kerr canning jar for a red wine poppyseed dressing

My dressings are almost always mixed in canning jars, it’s just so easy.

woman shaking red wine poppyseed dressing in kerr canning jar

Assembling the Healthy Nectarine and Raspberry Millet Salad

I love a bed of mixed greens to start my salad. Next I layered in the cooled millet.

woman adding millet to green salad

Next is adding the nectarines, raspberries, I also added in pepitas and chopped walnuts.

Healthy Raspberry and Nectarine Millet Salad

We loved this salad so much we ate it for 4 days in a row. Well, everyone but my youngest son. He is never excited about salad. Do you have any children like that?

Healthy Raspberry and Nectarine Millet Salad

This is great way to make use of the seasonal nectarines and raspberries that are so delicious right now!

Healthy Raspberry and Nectarine Millet Salad

Next, drizzle with plenty of dressing. Even though I generally go light on the dressing, I didn’t with this on! Don’t be shy

Healthy Raspberry and Nectarine Millet Salad

Salads are certainly my thing. If you are looking for other salad ideas, check out these other options!!

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Red Wine Poppyseed Vinaigrette

This is the perfect dressing for almost any salad. It is quick to make and so flavorful!
Course condiments
Cuisine American
Keyword homemade vinaigrette, poppyseed dressing, recipes with balsamic vinegar, red wine poppyseed, red wine vinaigrette, vinaigrette
Prep Time 7 minutes
Total Time 7 minutes
Servings 6 servings
Author Amy- A Red Spatula


  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup honey or sugar
  • 1 teaspoon dry mustard
  • 1 teaspoon dijon mustard if you prefer, you can always use 2 teaspoons dijon mustard
  • 2 teaspoons poppyseeds


  • Combine all ingredients in small bowl or canning jar, like I do.
    Mix well.
    You can use it right away, or store in an airtight container for up to 5 days.
    Now, sit back and enjoy. You deserve it!
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Cooked millet

Simple way to cook millet for use in salads, wraps, soups etc.
Course grains
Cuisine American
Keyword cooked millet, cooking millet, millet, millet recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 servings
Author Amy- A Red Spatua


  • 1 cup millet
  • 2 cups water
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt


  • Add all ingredients to medium sauce pan and bring to a boil over medium high heat.
    Cover, turn heat to low, cook for about 15 minutes.
    I like to separate my grains once they have cooked, so it doesn't turn to mush. If you want to do this, spread in a thin layer on plate or pan. Allow to cool.
    You can use the millet right away or store in an airtight container in the fridge for up to 5 days.
    Now, sit back and enjoy this grain however you choose!

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