Autumn Glow Salad
Powerful greens, protein-packed millet, and cosy bright roasted vegetables are a bountifully nourishing, autumnal combo! Add fennel for freshness, dried cranberries for sweet tang, and pumpkin seeds for crunch, all tied together with a light citrus vinaigrette, a splash of sunshine with a citrus twist.
This bountiful Autumn Glow salad, or some version of it, frequently features on our Thanksgiving table. This year it was almost the star, even—a key part of an ovenless menu when our oven broke down literally two days before Thanksgiving. (Note to self, and all, DO NOT EVER use the self-cleaning function in ovens! Just don’t do it!) Funny, though, the ordeal of being temporarily ovenless really highlighted gratitude: we were keenly aware of how fortunate we are to have abundant, easy, and satisfying options, with or without our beloved baking appliance.
I made use of an exquisite, luxurious Olivelle Blood Orange infused Olive Oil I was gifted for the simple dressing here. It melds with apple cider vinegar, adding a lovely touch of citrus sweetness that needs no additional ingredients. That said, you can definitely swap in your own olive or other oil with a good squeeze of fresh orange juice, as well as add sea salt and pepper, and a dash of herbs if you like.
These past many weeks, I’ve been overwhelmed and also overflowing with gratitude for the simplest things: a revived oven that bakes again; the quick, tasty easy of a wholesome, simple meal like a salad or stir-fry; and my sweet big kid who is still endearingly little —who is also my forever baby boy who has somehow always been mentally so big. I’m thankful for the touching way he turned my attention away from chaos and back to the simple standbys it’s so easy to take for granted.
Some weeks ago, Felix presented me with a note that on first glance might seem like a list of demands but was actually almost unbearably sweet. "You've been asking us [eg, Felix and his dad] to think about meals we might like for the next week," he said, almost shyly. At the top of the paper was the direct, carefully scribed title: Dinners, Lunches, and Brekfasts We Want (List). I love how he chose the pronoun “we” to include his dad, though Dave wasn’t consulted. And who can help but giggle at the choice to put “list” in there, in parentheses at that?
Felix’s list consisted of typical kid picks, like pizza and hot dogs. But there was also "saled" and "stur fry". To see my brainy chess master big boy's misspellings and distinctly kid handwriting melted me into a puddle ready to make homemade pizza every day. I was also kind of shocked that “salad” and "stur fry" were on there, because isn't that on our rota all the time?
I've felt so scattered and busy lately, I have felt myself floundering at times in simple things, like deciding what to make for dinner, even when it's all planned out. Felix's note lifted me from the rut and brought back the sparkle in the easy everyday. Everyday, which, as it turns out, can be similarly lifeted into utter elegance with the littlest touches—maybe add a sprinking of dried cherries, or a handful of walnuts or pecans. Trim back, bulk more…”saled” is pure goodness and love. xo
Autumn Glow Millet and Roast Vegetable Salad
Powerful greens, protein-packed millet, and cosy bright roasted vegetables are a bountifully nourishing, autumnal combo! Add fennel for freshness, dried cranberries for sweet tang, and pumpkin seeds for crunch, all tied together with a light citrus vinaigrette, a splash of sunshine with a citrus twist.
Ingredients
- ⅓ Cup Olivelle Blood Orange infused oil (or use your oil of choice plus 1-2 Tablespoons fresh orange juice)
- ¼ Cup apple cider vinegar
- ½ Tablespoon maple syrup
- ½ Cup millet
- 1 medium sweet potato, peeled and diced
- 1 large carrots, halved lengthwise and cut into chunks to roughly match the sweet potato
- 1 large golden beet, peeled and diced as above
- 1 apple or pear, cored and thinly sliced
- 1 small fennel bulb, thinly sliced
- Roughly 4 ounces baby spinach
- ⅓ Cup chopped walnuts, toasted
- ¼ Cup dried cranberries, optional
- Sea salt and pepper to taste
Instructions
- In a small jar with a lid, combine the oil, apple cider vinegar, and maple syrup and shake to combine. Season and flavor to taste–you can add sea salt and pepper, a touch of orange juice, or extra maple syrup.
- Spray a skillet or small saucepan lightly with cooking oil spray (or coat with a little oil). Add the millet and toast over medium heat, stirring frequently, for 5 to 7 minutes, or until the grain smells nutty, stirring occasionally.
- Pour in 1 Cup water and a pinch of salt. Bring to a slow boil, then lower the heat, cover, and simmer gently until the water is absorbed, 25-30 minutes. Remove from the heat and fluff with a fork.
- While the millet is cooking, prepare the roasted vegetables: Preheat the oven to 400 F. Spread the sweet potato, carrots, and beets on a rimmed baking sheet and coat evenly with cooking spray, then sprinkle with a little salt and pepper. Bake in the oven until the vegetables are tender and browning, approximately 30-35 minutes.
- In a salad bowl, combine the spinach, cooked millet, fruit and fennel slices, and roasted vegetables. Add the Apple Cider Vinaigrette and toss until coated. Sprinkle with the chopped walnuts and cranberries and serve.
Nutrition Facts
Calories
265Fat
5 gSat. Fat
1 gCarbs
51 gFiber
9 gNet carbs
42 gSugar
18 gProtein
6 gSodium
157 mgCholesterol
0 mg