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For the salad:
- 1 butternut squash
- 100 grams raw hazelnuts
- 1 cup (240 milliliters) raw millet (any color will work)
- 2 avocados, diced
- 1 small Romanesco cauliflower, broken into bite-size florets
- 2 handfuls red grapes, halved
- 2 handfuls green leaves (we used beet greens)
- Seeds of 1 pomegranate
For the chunky herb dressing:
- 1 handful basil, finely chopped
- 1 handful parsley, finely chopped
- 2 cloves garlic, minced
- Juice from 1/2 lemon
- 3 to 4 tablespoons extra-virgin olive oil
- Salt and pepper, to taste
- Preheat the oven to 400° F (200° C). Prepare the butternut by trimming off the top and bottom and cutting it in half crosswise and lengthwise. Scoop out the seeds and remove the tough peel with a sharp knife or a peeler. Cut into 1- inch (2-centimeter) cubes. Place on a baking sheet, drizzle with a little olive oil, and sprinkle with sea salt. Bake for 20 to 30 minutes, or until soft and slightly brown on the edges. Remove from the oven and let cool completely.
- The last 10 minutes of baking time, place the hazelnut on a separate baking tray, sprinkle with salt, and toast until skin cracks and browned. Remove and let cool slightly, then rub between a rough cloth or kitchen towel to remove the skin. Chop coarsely.
- Rinse the millet in a sieve with boiling water, then place in a small saucepan with 2 cups water. Bring to a boil, lower the heat, and let gently simmer for 10 to 15 minutes, or until soft and the water is gone.
- Place the cooked millet in a large bowl and add all of the ingredients for the herb dressing. Mix with your hands to make sure all millet is coated. Add all of the other ingredients to the millet mixture and gently fold to combine. Serve!
- This recipe is a Community Pick!