Recipe for a Winter Holiday Saffron & Millet Salad

Winter Holiday Saffron & Millet Salad

Ingredients:

• 1 cup uncooked millet

• 2 cups vegetable or chicken broth

• 1/4 tsp saffron threads

• 1 cup cubed butternut squash

• 1/2 cup dried cranberries

• 1/2 cup toasted sliced almonds

• 1/4 cup crumbled feta cheese

• 2 tbsp chopped fresh parsley

• 2 tbsp olive oil

• 2 tbsp lemon juice

• 1 tsp Dijon mustard

• Salt and pepper to taste

Instructions:

1. In a medium saucepan, combine the millet and broth. Bring to a boil, then reduce heat, cover, and simmer for 18-20 minutes, until the millet is tender. Fluff with a fork and set aside to cool.
2. In a small bowl, steep the saffron threads in 1 tbsp of hot water for 5 minutes.
3. In a large bowl, combine the cooked millet, cubed butternut squash, dried cranberries,  toasted almonds, feta cheese, and chopped parsley.
4. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, saffron water, and a pinch of salt and pepper.
5. Pour the dressing over the millet salad and toss gently to coat.
6. Taste and adjust seasoning as needed. Serve chilled or at room temperature.

This vibrant and flavorful salad is perfect for holiday gatherings, featuring the warm golden hue of saffron, the sweetness of butternut squash and cranberries, and the crunch of toasted almonds.

The millet provides a nutty, wholesome base, while the tangy feta and bright lemon dressing balance the flavors beautifully. Enjoy this festive and nourishing dish!

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