Warm millet and Brussels sprout salad is the side dish that upstages everything else — shredded sprouts caramelized in a hot pan, tossed with fluffy millet, toasted walnuts, and dried cranberries in a maple-balsamic gloss. It eats like a grain salad and tastes like the holidays.
Looking for a dish that’s as perfect for a cozy weeknight dinner as it is for your meal-prepped lunch? You’ve found it! This Warm Millet and Brussels Sprout Salad is a game-changer. We’re talking perfectly roasted, caramelized Brussels sprouts, fluffy toasted millet, crunchy walnuts, and sweet-tart dried cranberries, all brought together with a zesty balsamic-maple dressing. The best part? It all comes together in about 30 minutes, and the flavors are just as incredible the next day. Get ready to fall in love with this hearty, wholesome, and effortlessly elegant meal!
Ingredients
• 1¼ lb / 567g (20 oz) Brussels sprouts, trimmed and quartered lengthwise
• 5 Tbs / 75 ml (2.5 fl oz) canola or grapeseed oil, divided
• ¾ cup / 135g (4.8 oz) millet
• ⅔ cup / 75g (2.65 oz) toasted chopped walnuts
• ⅔ cup / 80g (2.82 oz) chopped dried cranberries
• 3 Tbs / 45 ml (1.5 fl oz) chopped fresh parsley
• 2 Tbs / 30 ml (1 fl oz) balsamic vinegar
• 1 Tbs / 15 ml (0.5 fl oz) pure maple syrup
• 1 tsp / 5 ml lemon juice
• ½ tsp / 2.5 ml (0.1 fl oz) grated lemon zest
• Salt and freshly ground black pepper, to taste
Instructions
1. Roast the Brussels Sprouts: Preheat your oven to a hot 475°F / 245°C. In a large bowl, toss the quartered Brussels sprouts with 2 tablespoons (30 ml / 1 fl oz) of oil and a generous pinch of salt. Spread them in a single layer on a 13×9-inch baking dish. Roast for 20-24 minutes, stirring once halfway through, until they are beautifully browned and tender. Set aside to cool slightly.
2. Toast and Cook the Millet: While the sprouts are roasting, heat a large saucepan over medium heat. Add the dry millet and toast, stirring frequently, for 6-8 minutes until it’s golden and fragrant. Carefully pour in 2 cups (480 ml) of water and bring to a boil. Reduce the heat to a simmer, cover the pot, and cook for 20 minutes, or until all the liquid is absorbed. Transfer the cooked millet to a large serving bowl and let it cool for 5 minutes.
3. Make the Dressing: In a small bowl, whisk together the remaining 3 tablespoons (45 ml / 1.5 fl oz) of oil, balsamic vinegar, maple syrup, lemon juice, and lemon zest until well combined.
4. Combine and Serve: Add the roasted Brussels sprouts, toasted walnuts, dried cranberries, and fresh parsley to the bowl with the millet. Pour the dressing over the top and gently fold everything together until well combined. Season with additional salt and pepper to taste. Serve warm or let it cool to room temperature.
Nutritional Information
• Nutrition Information
• Yield: 4 Servings
• Calories: 375
• Protein: 8 g
• Total Fat: 22 g
• Saturated Fat: 2 g
• Carbohydrates: 42 g
• Cholesterol: 0 mg
• Sodium: 26 mg
• Fiber: 7 g
• Sugar: 14 g
• Note: This recipe is Vegan and Gluten-Free.
Pro Tips
• For the best caramelization, ensure your Brussels sprouts are in a single, even layer in the baking dish. Don’t overcrowd the pan!
• Meal prep this salad by storing the dressing separately. Combine just before serving to keep the walnuts crunchy and the millet from getting soggy.
• Feel free to customize! Swap walnuts for pecans or almonds, or use dried cherries or chopped dates instead of cranberries.
• For an extra layer of flavor, add a sprinkle of red pepper flakes to the dressing or toss in some crumbled vegan feta before serving.
FAQ
Q: How can I add more plant-based protein to this salad
A: To boost the protein, consider adding a cup of cooked chickpeas or lentils. Crumbled vegan feta or a sprinkle of hemp hearts also works wonderfully and adds great texture and flavor.
Q: Can I make this millet salad nut-free
A: Absolutely. For a delicious nut-free version, simply substitute the walnuts with an equal amount of toasted pumpkin seeds (pepitas) or sunflower seeds to maintain that satisfying crunch.
Q: What’s the best way to meal prep this vegetarian salad for the week
A: For optimal freshness, store the salad components (millet, sprouts, nuts, cranberries) and the balsamic-maple dressing in separate airtight containers in the refrigerator. Combine and toss just before serving. It will stay fresh for up to 4 days.
Q: Can I use a different grain instead of millet
A: Yes, this salad is very versatile. Quinoa is an excellent gluten-free substitute that also offers a complete protein. Farro or barley would also be delicious, but please note that they are not gluten-free. Adjust cooking times according to package directions.
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Warm Millet and Brussels Sprout Salad
Ingredients
Method
- Roast the Brussels Sprouts: Preheat your oven to a hot 475°F / 245°C.
- In a large bowl, toss the quartered Brussels sprouts with 2 tablespoons (30 ml / 1 fl oz) of oil and a generous pinch of salt.
- Spread them in a single layer on a 13x9-inch baking dish.
- Roast for 20-24 minutes, stirring once halfway through, until they are beautifully browned and tender.
- Set aside to cool slightly.
- Toast and Cook the Millet: While the sprouts are roasting, heat a large saucepan over medium heat.
- Add the dry millet and toast, stirring frequently, for 6-8 minutes until it's golden and fragrant. Carefully pour in 2 cups (480 ml) of water and bring to a boil.
- Reduce the heat to a simmer, cover the pot, and cook for 20 minutes, or until all the liquid is absorbed.
- Transfer the cooked millet to a large serving bowl and let it cool for 5 minutes.
- Make the Dressing: In a small bowl, whisk together the remaining 3 tablespoons (45 ml / 1.5 fl oz) of oil, balsamic vinegar, maple syrup, lemon juice, and lemon zest until well combined.
- Combine and Serve: Add the roasted Brussels sprouts, toasted walnuts, dried cranberries, and fresh parsley to the bowl with the millet.
- Pour the dressing over the top and gently fold everything together until well combined.
- Season with additional salt and pepper to taste.
- Serve warm or let it cool to room temperature.
