Autumn Harvest Spicy Millet Salad
Embrace the flavors of autumn with this vibrant and healthy Autumn Harvest Spicy Millet Salad. This dish features nutrient-rich millet and the earthy sweetness of hokkaido squash, combined with colorful bell peppers and aromatic herbs for an irresistible blend of textures and flavors. Enhanced by a hint of spice from harissa and the creaminess of feta cheese, this salad can be enjoyed warm or chilled, making it perfect for family dinners, potluck gatherings, or meal prep for the week ahead. It's highly customizable; feel free to incorporate your favorite seasonal vegetables or adjust the spice level to your liking. Wholesome, delicious, and visually appealing, this salad is a must-try this fall season.
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
Millet
250 g (Rinsed)
Vegetable Broth
500 ml
Oregano-infused Oil
3 tablespoons
Hokkaido Squash
1 small (about 500 g prepared) (De-seeded and finely diced)
Garlic Clove
1 (Minced)
Scallions
3 (Sliced finely)
Red Bell Pepper
1 (Diced finely)
Dried Thyme
1 teaspoon
Salt
1 teaspoon (More if desired)
Pepper
(To taste)
Water
4 tablespoons
Raisins
4 tablespoons
Harissa Hot Chili Paste
1 teaspoon
Parsley
1 bunch (Minced)
Feta Cheese
200 g (Diced (low-fat optional))
Lemon Juice
5 tablespoons (Optional)
Instructions
1
Rinse the millet under cold water and then place it in a small saucepan with the vegetable broth. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 5 minutes, then remove from heat and let it sit covered for an additional 10 minutes until the broth is fully absorbed.
2
While the millet is soaking, heat the oil in a large frying pan over medium heat. Add the minced garlic and diced hokkaido squash, sautéing for about 3 minutes until it begins to soften.
3
Next, stir in the sliced scallions and diced red bell pepper. Sprinkle with dried thyme, salt, and pepper, and sauté for an additional 3 minutes to soften the vegetables further.
4
Add 4 tablespoons of water and the raisins to the vegetable mixture, followed by a spoonful of harissa hot chili paste. Stir well to combine and allow the mixture to cook for another 8 minutes or until the squash is tender yet still retains a slight crunch.
5
Once the vegetables are cooked, gently fold in the soaked millet, diced feta cheese, and minced parsley. If desired, incorporate the lemon juice for a zesty finish.
6
Serve immediately while warm, or allow it to cool to room temperature for a refreshing salad option. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Autumn Harvest Spicy Millet Salad?
It is a vibrant, healthy salad featuring nutrient-rich millet, earthy hokkaido squash, colorful bell peppers, and feta cheese, flavored with a hint of spicy harissa.
Is this salad served hot or cold?
This salad is versatile and can be enjoyed immediately while warm or allowed to cool to room temperature as a refreshing salad.
How do I cook the millet for this recipe?
Rinse the millet, bring it to a boil in vegetable broth, simmer for 5 minutes, then remove from heat and let it sit covered for 10 minutes.
Is the Autumn Harvest Spicy Millet Salad vegetarian?
Yes, this recipe is vegetarian as it uses vegetable broth and feta cheese.
Can I make this recipe vegan?
Yes, you can make it vegan by omitting the feta cheese or using a plant-based cheese alternative.
What kind of squash is best for this salad?
The recipe specifically calls for Hokkaido squash, which provides an earthy sweetness and holds its shape well when diced.
What provides the heat in this spicy salad?
The spice comes from harissa hot chili paste, which is added to the vegetable mixture during the cooking process.
Is millet gluten-free?
Yes, millet is naturally gluten-free, making this salad a great option for those with gluten sensitivities.
Can I use this recipe for meal prep?
Absolutely. It stores well and can be eaten chilled, making it perfect for preparing in advance for the week.
What oil is recommended for sautéing?
The recipe recommends using oregano-infused oil for an extra layer of herbal flavor.
How long does it take to cook the squash?
The squash is sautéed for about 3 minutes initially and then cooked for another 8 minutes with water until tender but still slightly crunchy.
Do I need to peel the Hokkaido squash?
The recipe calls for the squash to be de-seeded and finely diced; Hokkaido squash skin is edible and usually becomes tender when cooked.
What herbs are used in the salad?
The recipe uses dried thyme during the sautéing process and fresh minced parsley as a final garnish.
What can I substitute for harissa?
If you don't have harissa, you can use another hot chili paste or red pepper flakes, though the flavor profile will change slightly.
Are there raisins in this recipe?
Yes, 4 tablespoons of raisins are added to provide small bursts of sweetness that contrast with the spicy harissa.
How much millet do I need?
The recipe requires 250 grams of rinsed millet.
Is lemon juice mandatory?
The lemon juice is optional, but it is recommended for a zesty finish to balance the earthy and spicy flavors.
What type of bell pepper is used?
The recipe specifically lists one red bell pepper, finely diced.
Can I use low-fat feta cheese?
Yes, using low-fat feta cheese is an optional way to reduce the overall fat content of the dish.
What is the primary liquid used to cook the millet?
Vegetable broth is used instead of water to infuse the millet with more flavor.
How many scallions should I use?
The recipe calls for 3 scallions, sliced finely.
Should the millet be rinsed before cooking?
Yes, you should rinse the millet under cold water before placing it in the saucepan.
Is this salad high in fiber?
Yes, thanks to the millet, squash, and vegetables, it is considered a nutrient-rich and high-fiber meal.
How much garlic is required?
You will need one minced garlic clove.
Can I add other seasonal vegetables?
Yes, the recipe is highly customizable and encourages incorporating your favorite seasonal vegetables.
When do I add the feta cheese?
The diced feta cheese is gently folded in at the end, once the millet and vegetables are fully cooked.
What is the texture of the squash in this dish?
The squash should be tender but still retain a slight crunch for the best texture.
How much vegetable broth is needed?
You will need 500 ml of vegetable broth for 250 g of millet.
Is this dish suitable for autumn?
Yes, it is specifically designed to embrace autumn flavors like squash and aromatic herbs.
Does the recipe include salt and pepper?
Yes, it uses 1 teaspoon of salt (or more to taste) and pepper to taste.