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.
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.
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.
What I do is spread the millet on a surface, a dinner plate in this case, and allow it to cool.
Red Wine Poppyseed Vinaigrette
Now that the millet is cool, let’s move on to the dressing. Start with a red wine vinegar.
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.
My love of poppy seeds in my dressings is strong, what about you?
My dressings are almost always mixed in canning jars, it’s just so easy.
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.
Next is adding the nectarines, raspberries, I also added in pepitas and chopped walnuts.
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?
This is great way to make use of the seasonal nectarines and raspberries that are so delicious right now!
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
Salads are certainly my thing. If you are looking for other salad ideas, check out these other options!!
Red Wine Poppyseed Vinaigrette
- 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!
- 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!