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Millet salad with spinach and orange

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Millet salad with spinach and orange

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Adjust Servings:
1 cup Millet
1/2 pack fresh Spinach
1 blood Orange
2 Figs
1/2 cup Walnuts
For the dressing:
3 tablespoons Olive oil
3 tablespoons Balsamic vinegar
3 tablespoons Orange juice
1 tablespoon old style Dijon mustard
1 pinch Salt and pepper
To garnish:
1 pinch sprouts Amaranth

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  • Gluten-Free
  • Low FODMAP

This fruity salad will take away the boredom from your table. Flavourful and refreshing, that’s a wonderful way of celebrating Spring!

  • 20 minutes
  • Serves 4
  • Easy


  • For the dressing:

  • To garnish:



This millet salad is packed with goodness: it has fresh spinach, blood orange, fresh figs, crushed walnuts, and a delicious orangey dressing. It’s perfect for meal prepping!

To prepare it, start with cooking the millet in a pot of water. When it’s soft, drain and transfer to a baking dish to aerate and cool down.

In the meanwhile, chop the spinach, slice the fig and the orange, and crush the walnuts. Transfer everything to a bowl.

Finally, mix together all the ingredients for the dressing. When the millet has cooled down, add it to the bowl, then drizzle with the dressing and mix. Garnish with a little bit of amaranth sprouts and serve.

You can keep this salad refrigerated up to three days in a closed container.

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15 minutes

Cook the millet

Rinse the millet under running water, then transfer it to a sauce pot and cover with water. Bring to the boil and cook for 12-15 minutes, until it’s soft but not sticky. Take off the heat, drain, and transfer to a large plate or a baking tray. Spread the millet with a fork to aerate and set aside to cool down.

5 minutes

Prepare the veggies

Slice the fresh spinach, the figs and the blood orange, then transfer to a salad bowl. Roughly crush the walnuts and add them to the bowl.

2 minutes

Make the dressing and mix

Prepare the dressing by whisking together all the dressing ingredients. Transfer the millet to the salad bowl, drizzle with the dressing, and mix well with a spoon.



Transfer your salad to the serving plates, garnish with fresh fig and amaranth sprouts, and serve. Enjoy fresh!


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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