The perfect sweet-savory warm salad for you to warm up to….
As we get further into fall I find that all my body craves is warming, comforting food. I find myself dreaming of steaming hot bowls of oatmeal and then spend the rest of the day thinking about stews, curries, soups and hot chocolate!
I find that regular garden salads no longer look delicious, so instead I start making warm salads. Which, this sweet potato, millet and apple salad is the perfect example of a warming fall salad, it just works so well. It’s such a great rainbow dish too as there is so much colour going on, so it will look beautiful while also tasting amazing. The roasted sweet potatoes and purple potatoes are so sweet and tender, while the apples give nicely crispy texture and the millet is steamed until it’s nice and soft so you get an amazing mixture of textures and colours. I then toss everything in a sweet apple vinaigrette, which gives each bite a creamy, tangy edge that brings all the elements of the dish together.
If you want to make the meal a little more filling try tossing some toasted nuts, shaved cheese or even chopped hard boiled eggs if you would like to make it even, more substantial.
- 1 cup millet, rinsed
- 11/2 cup of vegetable stock
- 1 large sweet potato (cut into 1/2” cubes)
- 1 large purple potato (cut into 1/2″ cubes)
- 1 Tbsp. extra virgin olive oil
- salt + pepper
- 2 cloves of garlic finely chopped and mashed with the back of a spoon
- 2 large apples diced
- 8 cups mixed greens (I used escarole, endive, and leafy green)
- 1 handful flat leaf parsley loosely chopped leaves
- 1/4 cup dried cranberries
- 1/4 of a medium red onion, thinly sliced
- 4 tbsp apple cider vinegar
- 1/2. lemon juiced + some zest
- 1-2 tablespoon maple syrup
- 1 tablespoon extra virgin olive oil
- 2 tablespoon unsweetened applesauce
- 1 tsp pomegranate molasses
- 1 pinch of allspice
- 1/2 teaspoon cinnamon
- pinch of salt and pepper
Preheat the oven to 250′.
In a medium pot add the millet dry the grain about five minutes then add stock and bring it to a boil. Turn it down to a low heat, cover and cook for about 25-30 minutes (don’t open the lid let it steam to cook). Fluff the millet and set aside to cool.
In a medium bowl, add the sweet potatoes, olive oil, mashed garlic and some hearty pinches of salt and pepper. place the potatoes on a rimmed baking sheet, lined with parchment paper. Bake in the upper third of the oven for about 25-35 minutes until golden. Let them cool. (cooking on a low oven temp stop the garlic from burning and leaves a beautiful roasted garlic taste to the potatoes)
// to make the recipe low-fat you could skip the roasting and just steam the potatoes cubes with dried roasted garlic and a pinch of salt. //
In a large bowl, whisk together all the ingredients for the salad dressing.
Add the cooled millet, potatoes, apple, parsley and onion and toss everything to coat. Mix in half your greens and then add the other half on bottom of your serving bowl, scoop the salad on top of your greens.
If you make this, let me see! Tag your photo with #lemonsandco on Instagram.