Delicious cozy warm millet salad with roasted pumpkin, sautee veggies, cranberries and pumpkin seeds.
I’ve come to realize that sometimes it’s rather difficult for a blogger to create a completely original recipe. I had this amazing idea to make a roast stuffed pumpkin with millet, chard, mushrooms, cranberries and almonds, and then when I’ve checked online for similar recipes I’ve found the lovely Green Kitchen Stories blog with pretty much the exact same recipe that I had in mind.
And so my epic stuffed pumpkin has made it into a salad:( which is by the way still pretty amazing.
So here you have it superbly delicious cozy warm Pumpkin, Chard and Mushroom Millet Salad. I’ll create an epic stuffed pumpkin at some other time perhaps.
This salad will take about an hour to make, while the pumpkin’s in the oven and the millet’s simmering, you sautee the veggies and then just toss everything together in a large serving bowl or platter. Lovely dinner ready in no time. You can eat this salad on its own or with some fresh green leaf salad on a side. You could even throw in some chopped avocado or pomegranate seeds for even more goodness.
Pumpkin, Chard and Mushroom Millet Salad
Delicious cozy warm millet salad with roasted pumpkin, sautee veggies, cranberries and pumpkin seeds.
Ingredients
- 6 cups pumpkin (8 grams)
- 3 sprigs of thyme
- 1 1/2 cup millet (250 grams)
- 1 red onion, chopped
- 2 garlic cloves, finely chopped
- 2 medium portobello mushrooms, sliced
- bunch of chard, chopped (about 3 handfuls)
- 1/4 cup pumpkin seeds (40 grams)
- 1/3 cup cranberries (50 grams)
- salt & pepper
- bunch of fresh parsley
- olive oil
Instructions
- Preheat the oven to 400 °F (200 °C), 350 °F fan (180 °C fan)
- Peel the pumpkin, remove the seeds and chop into wedges.
- Place on a baking tray, toss with thyme, sea salt, and good drizzle of olive oil and bake for about 30 minutes until soft and slightly browned around the edges.
- Measure 1 1/2 cup of millet, rinse with plenty of water and place into a pot. Add double the volume of water and bring to a boil. Simmer covered for about 15 min. After 15 min remove from the heat and leave to stand for 10 min. Fluff up with a fork.
- In a pan sautee chopped onions with 2 tablespoons of olive oil for 5 min, add garlic and sliced mushrooms and sautee for another 5 min. Add chard and leave to cook for further 3-5 min until wilted.
- In a large bowl toss all of the ingredients together, season with sea salt, freshly ground pepper and extra drizzle of olive oil.
- Garnish with plenty of fresh chopped parsley.
- Serve warm and enjoy!
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving:Calories: 224Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 162mgCarbohydrates: 38gFiber: 7gSugar: 7gProtein: 8g
It was really good. Thank you for sharing the recipe.
Thank you Ana, I’m so happy you’ve liked it.
Hey Hana, help needed! Please could you advise how to turn this into a completely oven baked dish as our hob is broken? I have some millet grains I’ve been wanting to use for a long time now and plan to buy some chard and pumpkin at the farmer’s market on Saturday. I’ve found an oven-baked millet recipe online where the millet is baked at 180 degrees C for an hour (one cup millet to four cups water/stock). I guess I can roast the pumpkin in a separate pan for 30 mins at the same temp, later lightly roasting the mushrooms, chard and onions/garlic for 5-10 mins, then mix it all together with the millet and the pumpkin? What do you think? Txxx
Hey Teresa, if your pumpkin is big enough to hold the amount of water needed to cook the millet, I suppose you could just stuff the pumpkin with everything and bake it altogether at once. Other option, bake the millet with the mushrooms, onion and chard and roast the pumpkin separately. I’m sure there are even more ways how to make it in the oven and you’ll make a fantastic meal out of it! Hxxx
Thanks H! I love the idea of stuffing the pumpkin with everything – perfect! I’ll try that! Less dishes to wash too…:-) Txxx
Perfect, I’m trying it too! Hxxx
So, I finally made this! Absolutely delicious. I didn’t have a big enough pumpkin and ended up using a yummy Hokkaido squash for my completely oven-baked version of your recipe. I first baked the millet in the oven and then mixed it with chunks of squash that I roasted separately with garlic and extra virgin olive oil. I lightly roasted the chard separately too, with onions and mushrooms, and then put it all back in the oven with some cranberries that I had in my freezer. I also added some tamari soy sauce and a bit of grated ginger on top which was a really nice twist on your original recipe. I had so much fun making this and the colours looked fabulous on my plate. Thanks Hana! xxx
Hi Teresa, I’m so happy it worked out so well! I love your little twist to the recipe too, fantastic! Love H xxx