We’re nearing the end of winter and there’s nothing like great comfort food to see us through. This salad is warming right from its soothing ginger dressing to the roasted squash. Ideally served hot to warm you from the core outward, it also makes a magnificent cold dish as well if there are leftovers.
This salad is an easy way to prepare plenty of vegetables in a manner that’s satisfying, delicious, and comforting. Remember, veggies don’t always need be consumed raw; it is important to let your body rest from the difficult job of digesting raw vegetables. Think of it as allowing some couch time for your gastrointestinal track.
The ancient grain used in this dish is called millet, commonly used as the main ingredient in birdseed. But this powerful grain is not just for the birds. It has been consumed by humans for hundreds of years; there was even mention of millet in the Bible as an ingredient for unleavened bread. Today millet is still an extremely important food staple in many African and European countries. The majority of the world’s commercial millet crop is produced in India, China, and Nigeria. Nutrition-wise, millet is ranked as a good source of copper, manganese, phosphorus, and magnesium. It is also heart-protective (even more so than oats!), helps repair body tissue, substantially benefits lowering type 2 diabetes, and aids in the prevention of gallstones – just to name a few benefits.
PREP TIME: 20 min • COOK TIME: 30 min • TOTAL TIME: 1 hr
Recipe type: Dinner | Salad • Yield: Serves 2-3
1 cup millet (soaked 6-10 hrs)
1 medium size acorn squash
1 bunch parsley
1 medium size red bell pepper
½ cup sprouts (optional)
1T black sesame seeds
Ginger-Miso Dressing (yield: 1 cup)
¼ cup apple cider vinegar
2T toasted sesame oil
1T fresh ginger juice (or 1t fresh)
1 clove garlic
1T raw honey (or sweetener of choice)
2T vegetable stock
- Preheat oven to 375F. Put roasting pan in the oven to heat up.
- Bring 3 cups of salted water to boil.
- Chop acorn squash to desired size. Set aside until oven is fully heated.
- Add soaked millet to water. Bring back to a boil, then simmer for 11-13 minutes or until tender.
- Remove roasting pan from oven, coat in ghee (or cooking oil of choice). The pan should be HOT and allow the oil to easily melt. Add squash to pan and gently mix to coat squash in ghee until glossy.
- Let the squash roast for 20-30 mins, gently mixing every 10 mins.
- While the squash roasts, wash and chop bell pepper and parsley.
- For the dressing, blend all ingredients together until creamy.
- Check on acorn squash, remove when a knife can be easily slid through a larger piece. Remove from oven and let cool slightly.
- Toss all ingredients together in bowl. Pour dressing over.
- Complete the salad with a handful of sprouts and black sesame seeds.
Peeling acorn squash is optional! It is the most nutritious part of the squash and becomes soft when roasted. – Plus the colourful skin adds a beautiful depth to your plate!