Market Greens with Millet

Next time greens hit the market, grab a few bunches and cook up this simple and quick side dish of market greens with millet.  This dish can do double-duty as a light dinner plus leftovers for a healthy lunch.

This recipe was created by Katie Workman for our Food52 partnership #bobsperfectpantry.

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Servings 6 servings
Prep Time 15 minutes
Cook Time 20 minutes
Submitted By Katie Workman
Rating
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Votes: 0
Rating: 0
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Servings 6 servings
Prep Time 15 minutes
Cook Time 20 minutes
Submitted By Katie Workman
Share this Recipe
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Ingredients
Ingredients
Instructions
  1. Preheat the oven to 375°F. Line a rimmed baking sheet with aluminum foil and spray it with nonstick cooking spray. Toss the squash with 1 tablespoon olive oil, and spread it out on the baking sheet in a single layer. Season with salt and pepper. Roast for about 20 minutes until tender and lightly browned in spots. Let the squash cool on the baking sheet.
  2. Meanwhile, whisk together the oil, vinegar, onion, mustard, salt and pepper in a large bowl. Add the cooled squash, greens, millet, about 3/4 of the pomegranate seeds and the basil. Toss everything to combine with the dressing and turn into a serving platter. Garnish with the remaining pomegranate seeds and serve at room temperature or slightly chilled
  3. If you have pomegranate balsamic vinegar then you might swap in a tablespoon of that for part of the sherry vinegar. No need to go out and make a special purchase though.
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