Warm Salad of Millet and Roasted Brussels Sprouts with Cranberries and Walnuts

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Warm Salad of Millet and Brussels Sprouts with Cranberries and Walnuts

Pure synchronicity here—the millet and the Brussels sprouts cook in about the same amount of time for a flavorful warm salad.

  • 4Servings


  • 1 1/4 lb. Brussels sprouts, trimmed and quartered lengthwise
  • 5 Tbs. canola or grapeseed oil, divided
  • 3/4 cup millet
  • 2/3 cup toasted chopped walnuts
  • 2/3 cup chopped dried cranberries
  • 3 Tbs. chopped fresh parsley
  • 2 Tbs. balsamic vinegar
  • 1 Tbs. pure maple syrup
  • 1 tsp. lemon juice
  • 1/2 tsp. grated lemon zest


1. Preheat oven to 475°F. Toss Brussels sprouts with 2 Tbs. oil in large bowl, and season with salt, if desired. Arrange sprouts in single layer in 13- x 9-inch baking dish. Roast 20 to 24 minutes, or until brown and tender, stirring once. Cool 5 minutes.

2. Meanwhile, heat large saucepan over medium heat. Add millet, and cook 6 to 8 minutes, or until golden. Add 2 cups water, and bring to a boil. Reduce heat to medium-low, cover, and simmer 20 minutes, or until liquid is absorbed. Transfer millet to large bowl. Cool 5 minutes. Fold Brussels sprouts, walnuts, cranberries, and parsley into millet.

3. Whisk together remaining 3 Tbs. oil, vinegar, syrup, lemon juice, and lemon zest in bowl. Stir into millet mixture, and season with salt, if desired.

Nutrition Information

  • Calories: 375
  • Carbohydrate Content: 42 g
  • Fat Content: 22 g
  • Fiber Content: 7 g
  • Protein Content: 8 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 26 mg
  • Sugar Content: 14 g