Millet Pomegranate Salad with a Basil Chimichurri Dressing

 

I’ve yet to have the pleasure of traveling to Argentina, but my husband, Joshua, was there in 2005, and one of the things he’s always raved about – besides the amazing beef – is the Argentinian magic sauce known as Chimichurri.  It’s a green sauce made of parsley, olive oil, chili peppers and a few other ingredients, that is used on meats and breads. And it’s magic. Seriously. Magic.

I thought it would be fun to take the Chimichurri idea and apply it to a millet salad since I’m hosting the Wholesome Wholegrain Cooking event this month and the topic is Millet at Lunch.  By the way, have you submitted your Millet at Lunch recipe? Please do! We’d all love to see your creative millet recipes. Don’t hide your rock star cooking skills!

So, I also had this delicious looking pomegranate that had been staring me square in the face all week long and begging me to eat it. Alas, I couldn’t hold off any longer and off it went into the millet salad. What resulted from my experiment was a colorful and yummy millet salad that, in honor of Argentina, should definitely be served with a juicy steak.

Millet Pomegranate Salad with a Basil Chimichurri Dressing

  • 1 cup raw millet or 3 cups cooked
  • 1 pomegranate
  • 1 cup walnuts
  • 1/2 cup Sunflower Seeds
  • 1 1/2 cups rough chopped Basil
  • 1 1/2 cups rough chopped Parsley
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 garlic clove minced

Cook the millet according to the package directions or click here for directions from my Millet Energy Salad. Once cooked, allow the millet to cool in a large bowl, breaking it up with a fork to fluff it. Remove the seeds from the pomegranate and add them to the millet. Add the walnuts and sunflower seeds to the bowl.

Using a food processor or immersion blender, add the remaining ingredients and blend until well combined and almost creamy. Add salt and pepper to taste.

Add half the dressing to the millet and stir until well combined. Add more dressing if desired. Serve with grilled meat or on it’s own for a filling nutritious lunch.


I’m sharing this with Simple Lives Thursday’s, Pennywise Platter, Meatless Mondays and Full Plate Thursdays.

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23 Responses to Millet Pomegranate Salad with a Basil Chimichurri Dressing

  1. Kalinda October 19, 2011 at 6:09 pm #

    I love the green with the little pops of red from the pomegranate. I haven’t seen many pomegranate recipes this year. Tons of pumpkin, but no pomegranate. (I suppose this might have something to do with the fact that opening a can of pumpkin puree is much easier than getting all those arils out of a pomegranate.)

    Oh, and I have a millet recipe coming. It’s just taking a few tries. /sigh

    • France Morissette October 20, 2011 at 1:17 am #

      Hi Kalinda, I think it’s time for more pomegranate recipes too! With all that pumpkin floating around out there on the inter tubes, a little variety would be good! I can get all the seeds out of a pomegranate pretty quickly, maybe I’ll post a quick how to….that could be fun!

  2. Heather @Gluten-Free Cat October 19, 2011 at 8:21 pm #

    When I first met my husband, I didn’t know that I was gluten intolerant. I just knew that my tummy felt better when I ate millet. He called it birdseed. So when he at toast, pancakes, and waffles, I ate my birdseed. Birdseed cooked with a little pat of butter was all I needed.

    Your birdseed looks amazing! I must try your Chimichurri dressing on it!!

    • France Morissette October 20, 2011 at 1:06 am #

      Hi Heather, That’s funny. It is well known for being birdseed, but has so much potential as you well know!. I’m sure you have lots of great millet recipes being gluten intolerant and all!

  3. Kelly October 19, 2011 at 11:18 pm #

    I always enjoy your millet recipes France and this one seems extra special what with Joshua’s inspired chimichurri dressing :) And look at that gorgeous, all natural (!) green colour from the basil and parsley. Beautiful. My personal favourite is the addition of pomegranate which I never seem to tire of… just love it and it creates such a pretty contrast here in your salad.

    • France Morissette October 20, 2011 at 1:05 am #

      Dear Kelly, You always have the most thoughtful things to say. Thank you. I love the pomegranate too. I’m getting a little over loaded with the pumpkin theme, so I thought I’d change it up a bit. Glad you like it!

  4. estrella du October 20, 2011 at 2:36 am #

    Hi!. Please show me a clear photo of a millet, whole pomegranate and whole pumpkin so that I will have an idea how they look like and I will be able to find their corresponding kind in my country.

    Your finished product looks very delicious.

    Thanks.

    Estrella “Esther” Du

  5. Joanne October 20, 2011 at 10:48 am #

    Ah! Thanks for the reminder about millet at lunch! I’m all mixed up after my trip this past weekend.

    Basil and pomegranate are not two flavors that I would have thought to pair together but I’m intrigued because they’re two of my favorites. Definitely want to try this!

  6. Koko October 20, 2011 at 3:53 pm #

    Mmm this was the first year I had ever tried chimmichurri sauce….it is so delicious!!!

    • France Morissette October 21, 2011 at 4:09 am #

      Hi Koko, I think the best part is that it’s so easy to make but packs a full power punch of flavor!

  7. Kitchen Butterfly October 20, 2011 at 9:30 pm #

    This looks great. I like the freshness of Chimichirri – lucky husband of yours tasting it on home turf! Millet is quite popular in Nigeria, as a cereal….and a snack. I’ll have to seek some out.

  8. Debbie @ Easy Natural Food October 21, 2011 at 3:42 am #

    Your recipes are always so creative! This looks so yummy and colorful, and I’m inspired to try Chimichirri sauce. And to go to Argentina :)

    • France Morissette October 21, 2011 at 4:08 am #

      Hi Debbie, Geez I’d love to go to Argentina. Joshua has spent quite a bit of time there but I have yet to go. Maybe someday….soon I hope!

  9. Bibi October 21, 2011 at 1:52 pm #

    This sounds really good. I never made anything with millet. I looked that it few times and never knew what to make….now I need to try it.

  10. Miz Helen October 24, 2011 at 12:45 pm #

    Hi France,
    I just love this salad and I can’t wait to try it. The Pomegrante and Basil combination would be very flavorful. Thank you so much for sharing with Full Plate Thursday. Hope you have a wonderful week and come back soon!
    Miz Helen

  11. JoAnn Ryan October 24, 2011 at 1:20 pm #

    Thank you for letting us feature this great recipe on our Food Blog: Post of the Day. The green color is lovely!

    JoAnn Ryan
    Food4um.com

    • France Morissette October 24, 2011 at 4:16 pm #

      Hi JoAnn. Thanks for featuring this recipe. I hope your readers enjoy the bright flavors!

  12. Jeanette November 2, 2011 at 12:03 am #

    What a great idea…dressing millet with chimichurri dressing, and I love the pomegranate seeds, sunflower seeds and walnuts in this salad to give it some crunch and color.

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