Minty Millet & Pomegranate Salad

Im calling this my Merry Christmas Millet Salad because why wait until January to eat a little lighter and brighter? This salad is full of everything I love pretty pomegranates, pistachios, fennel, & mint and its tossed in a light but tangy tahini dressing thats sweetened with big squeezes of orange.

salads / vegan / gluten free

Minty Millet & Pomegranate Salad / @loveandlemons

I’m calling this my “Merry Christmas Millet Salad”… because why wait until January to eat a little lighter and brighter? This salad is full of everything I love – pretty pomegranates, pistachios, fennel, & mint… and it’s tossed in a light but tangy tahini dressing that’s sweetened with big squeezes of orange.

If you don’t have millet, you could just as easily sub quinoa. I use the two pretty interchangeably (especially when I forget to label my bulk bin bags). What I love about millet is that it almost tastes like semolina couscous, but it’s entirely gluten free and a healthy whole grain. It works really well here with the sweet nutty flavors of the pistachio & tahini.

I hope you all have a merry Christmas and a happy, healthy holiday!


4.9 from 7 reviews

Minty Millet & Pomegranate Salad

  PrintPrep time 20 minsTotal time 20 mins Author: Serves: serves about 4 as a sideIngredients
  • 2 cups cooked millet (I use this method)
  • 1 bulb fennel, thinly sliced
  • 1 cup chickpeas, drained & rinsed
  • ¼ cup or so, thinly sliced red cabbage
  • ¼ cup scallions chopped scallions
  • ⅓ cup pomegranate seeds
  • ⅓ cup toasted pistachios
  • a few handfuls of baby salad greens
  • handful of mint leaves
dressing: (this will make extra)
  • 2 tablespoon olive oil
  • 2 tablespoon tahini
  • 3 tablespoons fresh squeezed lemon
  • 3 tablespoons fresh squeezed orange
  • optional: 1-2 teaspoon maple syrup
  • salt & pepper
  • a little water to thin, if necessary
Instructions
  • Whisk together the dressing ingredients, taste and adjust seasonings. Set aside.
  • Optional step: toss your chickpeas in a small skillet w/ a little olive oil, salt and pepper until browned.
  • Toss together all salad ingredients with enough dressing to coat (you don't have to use it all). Taste and adjust seasonings.
    • 3.2.2885
    Blue Print Ceramic Salad Bowl from Food 52

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