Spring Millet Salad
The dressing included here is a quick lemony vinaigrette, although your favorite balsamic vinaigrette or another fruity or slightly sweet dressing would pair beautifully. I am including my favorite poppy seed dressing recipe below as I love how those flavors work with this recipe. Whichever you use, drizzle enough to moisten the salad. For me, a bit under a half cup is the perfect amount. This salad is great served warm, chilled or room temperature.

Yields approximately 6 servings, depending on appetite.


  • 1 cup uncooked millet (could use couscous or quinoa)
  • 1 tablespoon olive oil
  • 1 leek, sliced into half moons (light green part only; I use 2 when small)
  • 1 bunch asparagus (about 8 ounces), tough ends broken off and chopped into 1-inch pieces
  • 1 1/2 cups snap peas (could use 3/4 cup peas, frozen are fine)
  • 1 cup diced strawberries (optional)
  • 2 cups lightly packed baby spinach, arugula, or kale, roughly chopped (could use 1/2-3/4 cup chopped fresh herbs of choice)
  • 1/2 cup feta cheese, crumbled
  • 3 tablespoons olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon pure maple syrup or honey
  • 1 teaspoon kosher or sea salt, divided use, and about 1/4 teaspoon freshly ground pepper
  • Optional garnishes, toasted slivered or sliced almonds, lemon zest


  1. Whisk together the dressing ingredients (3 tablespoons olive oil, lemon juice, maple syrup or honey, and 1/2 teaspoon salt), and set aside. Conversely, use the poppy seed recipe below or your favorite vinaigrette.
  2. Rinse millet in a fine mesh strainer and drain well. Bring 1 3/4 cups water to a boil in a medium pot and add the millet. Reduce heat to low, cover with tight-fitting lid, and cook for 15 minutes or until the water is absorbed and the grains are fluffy but not mushy. (I recommend checking a few minutes early so as not to overcook. Don’t stir; just check to see it the water has been absorbed. If it has been, remove from heat. If not, replace lid and cook a few minutes more.) Once cooked, remove from heat, fluff with a fork, and let sit, covered, for 5 minutes. Then remove lid, fluff again, and allow to cool.
  3. Meanwhile, in a very large skillet–I like using a large cast iron skillet–sauté the leek in the 1 tablespoon olive oil for about 5 minutes over medium heat, stirring occasionally. Add the asparagus and sauté for another 5 minutes, depending on thickness, or until the asparagus is tender but still a bit crisp. Add the snap peas during the last two minutes. Season with 1/2 teaspoon salt and the pepper.
  4. Remove the pan from the heat. Stir in the cooked millet, the greens, optional strawberries, feta and drizzle with all of the vinaigrette or about 1/3-1/2 cup of the poppy seed dressing. Toss to evenly distribute.
  5. If desired garnish with a hearty sprinkling of almonds and a grating of fresh lemon zest.

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