Warm Millet Roasted Pepper Salad (Print Version)
Fluffy millet tossed with roasted bell peppers, fresh herbs, and a bright lemon vinaigrette for a nourishing warm salad.
# List of Ingredients:
→ Grains
01 - 1 cup millet
02 - 2 cups water
03 - 1/2 teaspoon kosher salt
→ Vegetables
04 - 3 medium bell peppers (red, yellow, or orange), cored and quartered
05 - 1 small red onion, thinly sliced
06 - 1 cup cherry tomatoes, halved
07 - 2 cups baby spinach or arugula
→ Fresh Herbs
08 - 1/4 cup fresh parsley, chopped
09 - 2 tablespoons fresh basil, sliced
→ Dressing
10 - 3 tablespoons extra virgin olive oil
11 - 2 tablespoons fresh lemon juice (about 1 lemon)
12 - 1 teaspoon Dijon mustard
13 - 1 teaspoon maple syrup
14 - 1 small garlic clove, minced
15 - Salt and black pepper to taste
→ Optional Add-ins
16 - 1/4 cup toasted pumpkin seeds or sunflower seeds
17 - 2 ounces vegan feta or regular feta, crumbled
# Step-by-step Instructions:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange bell pepper quarters skin-side up on the prepared baking sheet. Roast for 20–25 minutes until skins are blistered and charred. Remove from oven, cover tightly with foil, and let steam for 10 minutes. Peel away the skins and slice peppers into strips.
03 - While peppers roast, rinse millet thoroughly under cold water. Combine millet, water, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is fully absorbed. Remove from heat and let stand covered for 5 minutes. Fluff grains with a fork.
04 - In a large mixing bowl, combine the warm millet, roasted pepper strips, sliced red onion, halved cherry tomatoes, and baby spinach or arugula.
05 - In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, maple syrup, minced garlic, salt, and pepper until emulsified.
06 - Pour the dressing over the salad and toss gently until all ingredients are evenly coated.
07 - Fold in the chopped parsley and sliced basil. Scatter toasted seeds and crumbled feta over the top if desired. Serve warm or at room temperature.
# Expert Advice:
01 -
- The contrast between warm, fluffy grains and cool, crisp vegetables keeps every bite interesting.
- Roasting the peppers is barely any effort but makes you feel like you actually know what you are doing in the kitchen.
- It holds up beautifully as leftovers the next day, which is rare for a salad.
02 -
- Skipping the millet rinse is the fastest way to end up with a slightly bitter, soapy tasting grain that no amount of dressing can fix.
- Peeling the peppers while they are still warm under the foil makes the skins slide right off, but if you wait until they cool completely they will cling stubbornly.
03 -
- Toasting the millet in a dry pan for two minutes before adding water adds a subtle nuttiness that transforms the entire dish.
- If your dressing tastes too sharp, add another half teaspoon of maple syrup rather than more oil, it softens the acid without making things greasy.