Winter Squash and Millet Salad with Pomegranate and Hazelnuts
This salad, adapted from the Green Kitchen Stories blog, shines with a stunning blend of colors and flavors. Makes 6 side-dish servings
1 butternut squash, peeled, seeded and cut into 1-inch chunks
1 tablespoon olive oil Salt 1/3 cup raw hazelnuts 3⁄4 cup uncooked millet 2 avocados, diced 1 1⁄2 cups red grapes, halved
3 to 4 cups green leaves (I used baby kale)
Seeds of 1 pomegranate
Basil and green onion dressing:
10 to 12 basil leaves, finely chopped
2 green onions, finely chopped
Juice of 1⁄2 lemon 1 teaspoon Dijon mustard 1/3 cup extra-virgin olive oil Salt and pepper to taste Total time: 45 minutes. Preheat oven to 400 degrees.
On a baking sheet, toss squash chunks with olive oil and a pinch of salt. Bake in preheated oven 20 to 30 minutes or until tender and slightly browned on the edges. Remove from oven and let cool completely.
Meanwhile, spread hazelnuts on a separate baking tray. Add to oven to toast the final 10 minutes of squash baking. Remove and let cool, then rub between a kitchen towel to remove skins. Chop coarsely.
Rinse millet in a sieve using boiling water; place in a small saucepan along with 1 1⁄ cups 2 water. Bring to a boil, then lower heat and gently simmer uncovered 10 to 15 minutes or until soft and water is absorbed, stirring frequently.
In a large bowl, combine salad dressing ingredients and whisk vigorously. Add the cooked millet and mix well. Fold in cooked squash, avocado, greens and pomegranate seeds. Top with hazelnuts. Serve at room temperature or chilled.
Per serving: 336 calories, 28.5g carbohydrate, 4g protein, 25g fat (3.4g saturated), 215mg sodium, 6g fiber.