Cranberry Pistachio Millet Salad

I tried millet for the first time last year and was surprised at how much I liked it. During the Christmas Season, I tend to crave a lot of pistachios! This salad came about one of those days where I just wanted a salad and had all of these things on hand. This is a quick and easy meal that nourishingly satisfies!

Just to encourage you to try this out, here’s a few facts about millet:

  • A complex carb, meaning it takes longer to digest and gives the body a steady stream of energy all day as opposed to a quick burst of energy that gives you a crash in the afternoon.
  • Rich in fiber! Along with being a complex carb, it helps regulate blood sugar levels.
  • It’s great for the gut as it digests easily and acts as a pre-biotic, meaning it feeds the good bacteria in your gut!
  • Alkaline, in other words, it fights inflammation in the body which equals disease prevention.
  • Good source of B-vitamins, calcium, magnesium, iron, potassium and zinc which all promote a healthy heart.
  • It’s gluten-free and super easy to cook!

I hope by now that I’ve convinced you to try out millet if you haven’t yet!

Cranberry Pistachio Millet Salad
Serves 4
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  1. 1 cup millet
  2. 2 cups filtered water
  3. 1/2 cup shelled pistachio, roasted
  4. 1/2 cup unsweetened dry cranberries
  5. 1/4 cup chopped Italian parsley
  6. 1/2 cup lemon dill vinaigrette (recipe as follows)
  7. TT sea salt & pepper
Lemon Dill Vinaigrette
  1. Yields: 1 cup
  2. 1/2 medium shallot, minced
  3. 1 clove garlic, minced
  4. 2 tsp grainy dijon mustard
  5. 2 tsp honey
  6. 1 lemon, zested and juiced
  7. (approx. 1 tsp zest + 1/4 cup juice)
  8. 1/4 cup chopped fresh dill
  9. 3/4 cup extra virgin olive oil
  10. 1 tsp sea salt
  1. Place the millet in a medium pot and slightly toast on medium-high heat for 1-2 minutes. Shake the pot as needed. Do not leave the pot unattended as it will burn quicker than you know! Toasting the millet will help bring out it's naturally nutty flavour.
  2. Once the nutty aroma have developed, take the pot off the heat and slowly add in the filtered water. Bring the pot back to the heat and bring it up to a boil.
  3. Once the water has boiled, turn the heat down to low. Cover the pot and simmer for 15 minutes. Move the pot to another element and let cool for 5 minutes with the cover on. After 5 minutes, fluff the millet with a fork and place in a mixing bowl. Set aside.
  4. Meanwhile, roast the pistachios at 350°F for 3-5 minutes or until golden brown. Let cool for 5 minutes. Set aside.
  5. While the millet and pistachios are cooking, prepare the lemon dill vinaigrette.
  6. Once all the ingredients are ready, add them into the mixing bowl with the millet. Mix until everything is well incorporated. Season with salt and pepper to taste. Enjoy!
For the Lemon Dill Vinaigrette
  1. Place shallots, garlic, grainy dijon, honey, lemon zest, lemon juice, dill and sea salt in a mason jar. Stir to incorporate the honey. Add the olive oil then place the lid on tightly and shake it up!
  1. Add only 1/2 cup of the vinaigrette and save the rest. But, if you like your salad with more dressing, feel free to add all 1 cup of the vinaigrette!
  2. Quinoa can be substituted for the Millet.
  3. I love using Patience Fruit & Co Dried Whole Cranberries (sweetened with apple juice)
  4. Usually served cold but can also be eaten warm.
  5. Garnish with microgreens for extra nutrients!
Great Tip
  1. I often make a double batch of lemon dill vinaigrette and keep it in the fridge for a week or two. This way, I always have something on hand for when I want to dress up a quick salad.
The Bella Life
 I hope you enjoy this salad as much as my sister and I do!  We often eat it with baked chicken breast. They are so delicious together!

Millet Salad 2Wishing you all a very Merry Christmas
and an Awesome New Year!!!

The best is yet to come! 😉

Ana Bella

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