Overhead of bowl of grain salad garnished with fresh basil
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Grain Salad with Orange, Carrots, and Basil

Grain Salad is a hearty vegan recipe featuring millet, orange, carrots, basil, and a Dijon mustard vinaigrette. Feel free to substitute your favorite grain for the millet.
Course Salad
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 45 minutes
Servings 4
Calories 288kcal
Author Amy Katz



  • 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

Dijon Mustard Dressing


  • Rinse and drain the millet.

To cook the millet in an Instant Pot electric pressure cooker:

  • Add the millet and 1 ¾ cups water to the Instant Pot. Lock the lid in place and cook for 10 minutes at 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.
  • Add the Dijon Mustard Dressing ingredients to a small jar or bowl and shake or whisk until well combined.
  • Pour the dressing over the salad. Toss well to coat. Serve immediately or cover and refrigerate for later.


Before cutting off the orange peel in order to segment it, be sure to zest the orange and reserve the zest for the dressing.
This salad can be made in advance and covered and refrigerated until you're ready to eat.


Calories: 288kcal | Carbohydrates: 45g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Sodium: 40mg | Potassium: 259mg | Fiber: 6g | Sugar: 6g | Vitamin A: 5445IU | Vitamin C: 19.6mg | Calcium: 28mg | Iron: 1.6mg