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Roasted Winter Vegetable and Millet Salad

  • Author: Erin Alderson
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 2 1x
  • Category: Lunch

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Ingredients

  • 34 cups of assorted brussels sprouts, carrots, butternut squash, and sweet potatoes
  • 1 tablespoon olive oil
  • 1 small red onion
  • 1 cup cooked millet, cooled
  • 23 handfuls spinach or Kale
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  • Dressing:
  • 1 clove garlic, minced
  • 2 tablespoon olive oil
  • 2 tablespoons good balsamic vinegar
  • Pinch of salt and pepper
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  • Hummus to serve

Instructions

  1. Preheat oven to 400˚.
  2. Cut veggies into 1/4″-1/2″ size pieces. Toss with 1 tablespoon olive oil and roast for 25-35 minutes until all are tender and browning. Remove from oven.
  3. In a large bowl combine millet, spinach, and roasted veggies. Whisk together 2 tablespoons olive oil, 2 tablespoons vinegar, minced garlic, salt, and pepper. Pour over salad and toss well.
  4. Serve with a side of hummus if desired.