- Prep-time: / Ready In:
- Makes 10 cups
- Serving size: 2½ cups
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This sunny millet salad brightens any table. Cooked whole grain millet adds a mild, subtly sweet base that pairs beautifully with juicy oranges and briny olives. (You can also sub in any cooked whole grain you have on hand; see tip below.) A quick massage with a little salt softens the kale leaves, making them tender and vibrant, and a creamy lemon-orange dressing—blended with white beans for extra body—ties everything together.
Tips
Gluten-free version: To make this gluten-free, use a gluten-free brand of Dijon mustard.
Change it up: Make a wrap by rolling salad into a large lettuce leaf. Spoon it over mixed greens.
Cooked Millet: To make 4 cups of cooked millet, in a medium saucepan combine 1⅓ cups millet with 2⅔ cups water. Cover and bring to boiling; then simmer 10 to 12 minutes, or until tender and most of the liquid has been absorbed. Drain off any excess liquid.
Millet Substitute: Don’t have millet? Use cooked quinoa, brown rice, or another whole grain instead.
For more inspiration, check out these tasty ideas:
Ingredients
- 4 cups chopped fresh kale leaves
- ½ teaspoon sea salt
- 4 cups cooked millet (See tip, recipe intro)
- 1 15-oz. can no-salt-added white beans, rinsed and drained (1½ cups)
- 3 oranges, peeled and chopped
- 2 tablespoons dried parsley or ¼ cup chopped fresh parsley
- 2 lemons
- ½ cup orange juice
- 1 tablespoon Dijon mustard
- ½ teaspoon freshly ground black pepper
- ¼ cup finely chopped Kalamata or black olives
Instructions
- Place kale in a large bowl and sprinkle with salt. Massage kale with your fingers until dark green and tender. Add millet, 1 cup of the beans, the chopped oranges, and parsley to bowl.
- Remove 2 teaspoons zest and squeeze ¼ cup juice from lemons. In a blender combine lemon zest and juice, the remaining ½ cup of the beans, the orange juice, mustard, and pepper. Cover and blend until very smooth, adding more orange juice as needed to achieve desired consistency. Add to kale mixture; toss to coat. Top servings with olives.
Per serving (2½ cups): 385 calories, 74 g carbohydrates, 13 g protein, 5 g total fat, 0 g saturated fat, 0 g cholesterol, 543 mg sodium, 19 g fiber, 13 g sugar
Note: Nutritional information is provided as an estimate only.
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