Lettuce-free Orange Millet Salad is bursting with Mediterranean flavors. This citrusy grain salad features carrots, fresh basil, and a maple Dijon dressing. This recipe is easy to make and includes instructions for cooking millet in an Instant Pot or on the stove.
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Naturally gluten-free millet is a versatile whole grain. You can enjoy it hot in dishes like Mediterranean millet pilaf or cold in salads without lettuce like vegan Greek millet salad.
One of the reasons I enjoy it in dishes like this Orange Millet Salad is that the little beads of cooked millet completely absorb the vinaigrette, resulting in a salad that's loaded with flavor.
Enjoy it as a meal on its own or as a side dish any time of year. Once the millet is cooked and cooled, it comes together in minutes!
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
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Why you'll love this recipe
- It's a delicious way to enjoy millet and is easy to prepare.
- You can cook the millet either on the stove or in an Instant Pot.
- It's bursting with incredible flavors and textures.
Ingredients
Orange: Choose a seedless navel orange, if available. You will need the orange zest for the vinaigrette, so be sure to zest the orange before cutting it.
Carrots: Shred the carrots using a food processor or box grater. You can also purchase pre-shredded carrots for convenience.
Millet: Similar in appearance to couscous, it 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.
Amy's tip
Uncooked millet can be stored in an airtight container on a cool, dry pantry shelf for up to 6 months or in the refrigerator or freezer for up to a year!
Variations
- For extra citrus flavor, use a grapefruit in the salad in addition to the orange
- Substitute fresh mint leaves or parsley in place of the basil
- Add a handful of pine nuts, chopped walnuts, or shelled pistachios
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
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Instructions
- Rinse and drain the millet, then cook according to your preferred method. Both Instant Pot pressure cooker and stovetop directions are provided in the recipe card. Spread out the millet on a rimmed sheet pan and allow to cool.
- Transfer the cooled cooked millet to a large salad bowl. Add the orange segments, shredded carrots, and cut basil leaves.
- Add the vinaigrette ingredients to a small jar and shake to combine. Pour over the salad, toss well to coat and enjoy.
Serving suggestions
Orange Millet Salad can be enjoyed on its own or served with other dishes. I particularly like it with other Mediterranean-inspired salads like Balela, chickpea and eggplant salad, or vegan Greek vegetable salad.
It's also wonderful as a simple side with grilled vegetable kabobs, fishless "tuna" salad sandwiches, or cannellini bean salad stuffed pita pockets.
Storing
For optimal flavor and texture, enjoy this Orange Millet Salad the same day it was prepared. Leftovers may be stored in the refrigerator in an airtight container for up to 2 days.
Recipe FAQs
Like quinoa and couscous, cooked millet has a mild earthy taste. It's a thirsty grain that absorbs the flavors of any liquid it's prepared with or the food around it.
Millet is done when the cooking liquid is fully absorbed and the round seeds are fluffy.
To separate an orange into segments and remove the white membranes, follow this simple tutorial for how to segment an orange.
More vegan millet recipes
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration & fun!
If you make this recipe, please leave a rating and feedback in the comment section below. And tag me on Instagram @veggiessavetheday so I can see your remakes. 💙
Love and Veggies,
Amy
📋 Recipe
Orange Millet Salad with Maple Dijon Vinaigrette
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Ingredients
For the salad:
- 1 cup millet
- 1 orange, peeled and segmented, segments halved (zest reserved 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.
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!