Looking for a vibrant and nutritious dish that’s as delicious as it is beautiful? Dive into this Millet Salad with Roasted Fennel and Tomatoes! Bursting with flavors and textures, this salad is a delightful blend of nutty millet, sweet roasted tomatoes, and aromatic fennel, all drizzled with a tangy balsamic dressing. Perfect for a light lunch or a stunning side dish at your next gathering, this recipe is not only easy to make but also packed with wholesome ingredients. Get ready to impress your taste buds and your guests with this colorful, healthy creation that will leave everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup millet
- 2 cups vegetable broth
- 1 bulb fennel, sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ease cleanup.
- Rinse the millet thoroughly under cold water using a fine-mesh strainer to remove any dust or debris. This helps prevent a bitter taste and ensures clean grains.
- In a medium saucepan, combine the rinsed millet with vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until the liquid is absorbed and millet is tender but not mushy.
- While the millet is cooking, prepare the fennel and tomatoes. Trim the fennel bulb, removing the tough outer layer and fronds. Slice the bulb into thin, uniform pieces about 1/4 inch thick.
- Spread the sliced fennel and halved cherry tomatoes on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, and season generously with salt and pepper. Toss to coat evenly.
- Roast the fennel and tomatoes in the preheated oven for 20-25 minutes, turning once halfway through, until the fennel is golden and slightly caramelized and tomatoes are soft and slightly blistered.
- Once the millet is cooked, fluff it with a fork and let it cool slightly. Transfer to a large mixing bowl.
- In a small bowl, whisk together the remaining olive oil, balsamic vinegar, salt, and pepper to create a simple dressing.
- Add the roasted fennel and tomatoes to the millet. Pour the dressing over the salad and gently toss to combine, ensuring all ingredients are well coated.
- Taste and adjust seasoning if needed. Garnish with fresh chopped parsley just before serving.
- Serve warm or at room temperature. The salad can be stored in the refrigerator for up to 3 days, making it an excellent make-ahead dish.
Tips
- Perfectly Rinse Your Millet: Always rinse your millet under cold water to remove any dust or debris. This simple step helps ensure that your dish is free from any bitterness and results in clean, fluffy grains.
- Uniform Slices for Even Roasting: When slicing the fennel, aim for uniform pieces about 1/4 inch thick. This will ensure that everything roasts evenly and achieves that perfect caramelization.
- Don’t Skip the Dressing: The balsamic vinegar dressing adds a crucial layer of flavor to the salad. Feel free to adjust the seasoning to your taste – a little extra balsamic can elevate the dish even more!
- Make it Ahead: This salad can be made ahead of time and stored in the refrigerator for up to 3 days. It’s a great option for meal prep or potlucks, allowing the flavors to meld beautifully over time.
- Serve Warm or Cold: This salad is versatile! Enjoy it warm right out of the oven or let it cool to room temperature for a refreshing meal. Either way, it’s sure to be a hit!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 6g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
