Description

This warm Brussels sprouts and millet salad is hearty, flavorful, and naturally gluten-free. Tender shaved Brussels sprouts are sautéed with walnuts, then tossed with fluffy millet, Kalamata olives, sweet dried figs, and a simple olive oil and balsamic dressing. Perfect as a light vegetarian meal, a nourishing side dish, or an easy meal-prep recipe.

Ingredients

For the millet

1/4 cup (45g) millet
1 cup (240ml) water
1/2 teaspoon sea salt

For the salad

2 tablespoons extra virgin olive oil
12 ounces (340g) shaved Brussels sprouts
1 generous handful raw walnuts, roughly chopped
1/2 cup Kalamata olives, pitted
2 dry figs, finely chopped
Sea salt and freshly ground black pepper, to taste
Extra virgin olive oil, for finishing
Modena balsamic vinegar, to taste

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Instructions

Cook the millet. Place the millet in a dry saucepan over medium heat and toast for 2–3 minutes, stirring frequently, until fragrant. Carefully pour in the water and add the salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes, or until the water has been absorbed. Remove from the heat and let it rest, covered, for 5 minutes before fluffing with a fork.
Cook the Brussels sprouts. While the millet is cooking, heat the olive oil in a large skillet over medium heat. Add the shaved Brussels sprouts and sauté for about 5 minutes, stirring occasionally. Add the walnuts and continue cooking for another 4–5 minutes, until the Brussels sprouts are tender with a slight bite and the walnuts are lightly toasted.
Assemble the salad. Transfer the cooked millet and Brussels sprouts to a large serving bowl. Add the chopped dried figs and Kalamata olives.
Season and serve. Season with sea salt and freshly ground black pepper to taste. Finish with a drizzle of extra virgin olive oil and balsamic vinegar, then toss gently to combine. Serve warm.

Notes

Toast the millet first. Toasting the millet before cooking brings out its naturally nutty flavor and helps the grains stay fluffy.

Use pre-shaved Brussels sprouts or slice your own. A mandoline or a sharp knife works well if you’re starting with whole Brussels sprouts.

Don’t overcook the Brussels sprouts. They should be tender but still retain a slight bite for the best texture.

Make it a meal. This salad pairs beautifully with grilled chicken, salmon, steak, or halloumi.

Storage. Leftovers keep well in an airtight container in the refrigerator for up to 2 days and can be enjoyed warm or at room temperature.