Toasted millet salad with arugula, quick pickled onions, and goat cheese from The Sprouted Kitchen: A Tastier Take on Whole Foods (page 64) by Sara Forte

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roasted tomato soup

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • cespitler on January 07, 2018

    I used Millet this time and had a hard time getting the right level of moisture. Regardless, a flavorful salad that I'll use in lunches along side salmon, though shrimp would be fantastic, too.

  • cespitler on May 07, 2017

    As I shift out of winter and into Spring, I am moving from making soup every Sunday to more salads (even though not much is locally fresh yet!). The Toasted Millet Salad with Arugula, Quick Pickled Onions, and Goat Cheese is right up my alley. It's the kind of salad I want for lunch--packed with greens, veggies, and a grain. As usual, I made some adjustments to use what was in the pantry. Instead of millet, I used Amaranth. It's my first time cooking with it and would use it again. It's popped rather than boiled. I tossed in roasted tofu because I had it in the fridge. With a simple dressing and the basics, this is the kind of salad that can evolve through the seasons easily. I will definitely make this again!

  • TrishaCP on June 10, 2013

    Really flavorful salad. Quick pickled red onion slices (way too many for the salad but they are awesome and will be good on all kinds of things) are added to cooked millet. The millet is toasted first, but I didn't get much in terms of additional flavor from that step, so you could skip it. And cook the millet whatever way works for you-I needed significantly longer than the recipe indicated. Also added is goat cheese, arugula, toasted pine nuts (don't skip toasting these), and a light vinaigrette of olive oil and white balsamic. What results is tangy, sweet, crunchy and fabulous.

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