Ingredients

• 2 cups Water
• Pinch of salt
• 1 cup Hulled Millet uncooked

• 2 cups diced Butternut squash
• 1 Tbsp Olive Oil
• Salt and Pepper to taste

• 3 Tbsp Olive Oil
• 3 Tbsp Sherry or Red Wine Vinegar*
• 1/4 cup minced Onion
• 1 tsp Dijon Mustard
• Black Pepper to taste

• 4 cups Seasonal Baby Greens Arugula, Kale, Romaine, Spinach, etc.
• 1 cup Pomegranate Seeds
• 1/2 cup Fresh Basil Leaves slivered

Instructions

1. Bring water and salt to a boil in a pot. Add millet, cover, reduce heat to medium-low and simmer until all water is absorbed, about 20 minutes. When finished cooking, remove from heat, fluff with a fork and set aside.
2. While millet cooks, prepare squash. Preheat the oven to 375°F. Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray.

1. Toss the squash with olive oil and spread 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. Remove from oven and set aside to cool on the baking sheet.

1. Whisk together olive oil, vinegar, onion, mustard, salt and pepper in a large bowl.

1. Add the cooled squash, greens, millet, about 3/4 of the pomegranate seeds and the basil. Toss to combine with the dressing. Arrange salad on a serving platter or place in a serving bowl. Garnish with the remaining pomegranate seeds and serve at room temperature or slightly chilled.