Green kitchen stories' winter millet salad

Delight in the flavors of winter with this nourishing millet salad from Green Kitchen Stories. A deliciously seasonal dish to warm your soul.

Ingredients:

• 1 butternut squash
• 100 grams raw hazelnuts
• 1 cup (240 milliliters) raw millet (any color will work)
• 2 avocados, diced
• 1 small Romanesco cauliflower, broken into bite-size florets
• 2 handfuls red grapes, halved
• 2 handfuls green leaves (we used beet greens)
• Seeds of 1 pomegranate
• 1 handful basil, finely chopped
• 1 handful parsley, finely chopped
• 2 cloves garlic, minced
• Juice from 1/2 lemon
• 3 to 4 tablespoons extra-virgin olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400° F (200° C). Prepare the butternut squash by removing the ends and cutting it into quarters. Scoop out the seeds and peel off the skin using a knife or peeler. Cut the squash into 1-inch (2-centimeter) cubes. Spread them on a baking sheet, drizzle with olive oil, and sprinkle with sea salt. Roast for 20 to 30 minutes until tender and slightly caramelized. Take out of the oven and let it cool.
2. In the final 10 minutes of roasting, place the hazelnuts on a different baking tray, sprinkle with salt, and roast until the skin cracks and they turn golden brown. Once done, let them cool slightly, then rub between a rough cloth or kitchen towel to remove the skins. Coarsely chop the hazelnuts.
3. Wash the millet under hot water in a sieve, then transfer to a small saucepan with 2 cups of water. Bring it to a boil, reduce the heat, and simmer gently for 10 to 15 minutes until tender and the liquid is absorbed.
4. Transfer the cooked millet to a large bowl and pour in all the ingredients for the herb dressing. Mix thoroughly to coat the millet. Add the remaining ingredients to the millet mixture and gently fold everything together. Ready to serve!

Summary:

• Calories: 2888 kcal
• Fat: 178 g
• Protein: 64 g
• Carbs: 302 g
• Potassium: 6852 mg
• Magnesium: 794 mg