Warm Millet Roasted Pepper Salad (Printable)
Fluffy millet paired with roasted bell peppers, fresh spinach, and herbs in a bright lemon dressing.
# List of ingredients:
→ Grains
01 - 1 cup millet
02 - 2 cups vegetable broth (or water)
→ Vegetables
03 - 3 medium bell peppers (red, yellow, or orange), seeded and quartered
04 - 1 small red onion, sliced
05 - 1 cup cherry tomatoes, halved
06 - 2 cups baby spinach leaves
→ Dressing
07 - 3 tbsp extra virgin olive oil
08 - 1½ tbsp freshly squeezed lemon juice
09 - 1 tsp Dijon mustard
10 - 1 small garlic clove, minced
11 - ½ tsp sea salt
12 - ¼ tsp freshly ground black pepper
→ Fresh Herbs and Extras
13 - ¼ cup fresh parsley, chopped
14 - 2 tbsp fresh basil, torn
15 - ¼ cup crumbled feta cheese (optional)
# Steps:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange the bell pepper quarters and red onion slices on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and season with a pinch of salt. Roast for 20 to 25 minutes, turning once halfway through, until the vegetables are tender and lightly charred.
03 - While the vegetables roast, rinse the millet under cold running water. Combine the millet and vegetable broth in a medium saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
04 - In a small bowl, whisk together the remaining olive oil, lemon juice, Dijon mustard, minced garlic, sea salt, and black pepper until well emulsified.
05 - Slice the roasted bell peppers into strips. In a large serving bowl, combine the cooked millet, roasted peppers, roasted onions, cherry tomatoes, and baby spinach.
06 - Pour the prepared dressing over the salad and toss gently until all ingredients are evenly coated.
07 - Fold in the chopped parsley, torn basil, and crumbled feta cheese if using. Toss lightly and serve warm or at room temperature.
# Expert Advice:
01 -
- Millet cooks in fifteen minutes flat and absorbs broth like a sponge making every bite deeply savory without any fuss.
- Roasting the peppers and onions together on one sheet pan means cleanup is almost nothing and the char adds a complexity that raw vegetables simply cannot match.
- The lemon Dijon dressing pulls every element together with a brightness that makes this dish feel light yet completely satisfying even on its own.
02 -
- Do not skip rinsing the millet because it has a natural bitter coating that will make the entire salad taste soapy if left unwashed.
- Letting the millet rest covered off the heat for five minutes is the difference between fluffy separate grains and a gummy clump so be patient.
03 -
- Toasting the rinsed millet in the dry saucepan for two minutes before adding the broth creates a deeper nuttier flavor that makes people ask what you did differently.
- Toss the spinach with the warm millet before adding the dressing so the leaves wilt evenly and distribute throughout every single bite rather than clumping on top.