Lettuce-free orange millet salad is bursting with Mediterranean flavor. This citrusy grain salad features carrots, fresh basil, and a maple Dijon vinaigrette. Once the millet is cooked and cooled, either in an Instant Pot or on the stove, it comes together in just minutes.
Naturally gluten-free millet is a versatile whole grain. Enjoy it warm in dishes like Mediterranean millet pilaf or chilled in salads like vegan Greek millet salad.
I love using it here because those tiny beads of millet soak up every bit of the vinaigrette, so each bite is extra flavorful. Serve this orange millet salad as an easy meal on its own or as a side dish any time of year. And if you're into the sweet-tangy vibe, try my maple Dijon tofu or Moroccan carrot salad next.
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Mmm...wow, that first bite was quite a taste explosion. The dressing makes this simple salad, and the orange zest makes the dressing! Thanks, Amy, for another great recipe.
- LisaRose
Ingredients
- Orange: Choose a seedless navel orange, if available. You'll need the zest for the vinaigrette, so zest the orange before cutting it.
- Carrots: Shred the carrots using a food processor or a box grater. You can also buy pre-shredded carrots for convenience.
- Millet: Similar in appearance to couscous, millet looks like small, round, yellowish seeds. Look for it in packages or in the bulk bins at supermarkets. Popular brands include Bob's Red Mill and Anthony's.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
How to make orange millet salad
- Rinse and drain the millet, then cook it using your preferred method. Instant Pot and stovetop directions are provided in the recipe card. Spread the cooked millet on a rimmed sheet pan and let it cool.
- Transfer the cooled millet to a large salad bowl. Add the orange segments, shredded carrots, and sliced basil.
- Add the vinaigrette ingredients to a small jar and shake to combine. Pour it over the salad, toss well to coat, and enjoy.
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Love and Veggies,
Amy
📋 Recipe
Mediterranean Orange Millet Salad with Maple Dijon Vinaigrette
Ingredients
For the salad:
- 1 cup millet
- 1 orange, peeled and segmented, segments halved (reserve the zest for the dressing)
- 1 cup carrots, peeled and grated
- 1 Tablespoon fresh basil, chopped or cut in chiffonade
For the Maple Dijon Vinaigrette:
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon pure maple syrup
- zest of one orange
- salt and pepper, to taste
Instructions
- Rinse and drain the millet.1 cup millet
To cook the millet in an Instant Pot electric pressure cooker:
- Add the millet and 1¾ cups water to the Instant Pot. Lock the lid in place and cook for 10 minutes on high pressure. Allow the pressure to release naturally.
To cook the millet on the stove:
- Bring 2 cups of water to a boil in a medium pot. Add the millet. Lower the heat and cover and simmer until all the water is absorbed, about 20 minutes.
- Spread the cooked millet out on a rimmed baking sheet lined with parchment paper (for easier clean up.) Allow the millet to cool for abut 15 minutes until room temperature.
- Place the cooled millet in a large salad bowl with the orange, carrots, and basil.1 orange, 1 cup carrots, 1 Tablespoon fresh basil
- Add the Maple Dijon Vinaigrette ingredients to a small jar or bowl and shake or whisk until well combined.2 Tablespoons extra virgin olive oil, 2 Tablespoons red wine vinegar, 1 clove garlic, 1 teaspoon Dijon mustard, 1 teaspoon pure maple syrup, zest of one orange, salt and pepper
- Pour the dressing over the salad, toss well to coat, and enjoy.
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Notes
Nutrition
Nutritional information is an estimation only.
Géke says
This surprisingly delicious salad was also my first introduction to millet. A delicious combination of flavours; I will definitely make it again!
Amy Katz says
I'm so happy you enjoyed it and got to try a new-to-you ingredient!
LisaRose says
Mmm...wow, that first bite was quite a taste explosion. The dressing makes this simple salad and the orange zest makes the dressing! Thanks, Amy, for another great recipe.
Amy Katz says
Thank you so much! I'm so happy you enjoyed it, LisaRose!