Home Food Vegan Fennel and Nectarine Millet Salad Recipe

Vegan Fennel and Nectarine Millet Salad Recipe

Name: Vegan Fennel and Nectarine Millet Salad
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 onion, sliced; 1 fennel root, sliced; 1 tbsp grapeseed oil; 1 cup millet, lightly toasted; 2 cups vegetable broth; 3 nectarines, pitted and chopped; 1 zucchini, chopped; 1 cup walnut pieces; 1 tbsp nectarine jam; 2 tbsp apple cider vinegar; 2 tsp ground black pepper; 1 tbsp tbl extra virgin olive oil; 2 cloves garlic, minced; salt, to taste

Samantha Lowe

August 14, 2012

Last edited by Editorial Staff - April 3, 2020

The nutritional power of millet is often belied by its tiny size. Using it in a salad creates a different, creamier texture to standard rice or cracked wheat. Also, by adding walnuts to this delightful salad, it becomes a full vegetarian meal in both texture and nutritional value.

However, the subtle flavors in this dish also work well as a delicious base for wild fish or free-range chicken.

Vegan Fennel and Nectarine Millet Salad

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Using millet in a salad creates a creamier texture to standard rice or cracked wheat. Adding walnuts to this delightful salad creates a full vegetarian meal in both texture and nutritional value.

Ingredients

1 onion, sliced
1 fennel root, sliced
1 tbsp grapeseed oil
1 cup millet, lightly toasted
2 cups vegetable broth
3 nectarines, pitted and chopped
1 zucchini, chopped
1 cup walnut pieces
1 tbsp nectarine jam

Vinaigrette

2 tbsp apple cider vinegar
2 tsp ground black pepper
1 tbsp tbl extra virgin olive oil
2 cloves garlic, minced
salt, to taste

Instructions

Combine the millet and vegetable broth in a medium saucepan. Turn to high and bring to a boil. Reduce the heat to medium and cover, allowing to simmer for 20 minutes, or until all the liquid is absorbed. Toss the millet and let it sit, uncovered, until warm.
Toss the sliced onion and fennel root with the grapeseed oil in a large frying pan. Turn to medium high and fry for 5 to 8 minutes, or until soft and golden brown. Remove from heat and let cool to warm.
Blend all of the vinaigrette ingredients together until smooth.
Combine the cooked millet, caramelized onion and fennel, nectarines, zucchini and walnut pieces in a large bowl. Pour the vinaigrette over and toss until it coats every ingredient evenly. Serve garnished with a sprinkle of walnuts or with a piece of fish on top, if desired.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 387Total Fat 25gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 21gCholesterol 0mgSodium 496mgCarbohydrates 38gFiber 6gSugar 16gProtein 8g

1 COMMENT

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Vegan Fennel and Nectarine Millet Salad Recipe