Experience a burst of vibrant colours and flavours with our millet salad. Packed with nutrient-rich ingredients, this dish is as delicious as it is beautiful. Drizzled with a Medjool date dressing, it’s the perfect blend of sweet and savoury.

Channelling Middle Eastern and Mediterranean ingredients, this millet salad recipe is everything!

A hearty salad with nutrient-rich ingredients found in the tender pearl millet, massaged purple kale, and creamy chickpeas is perfect for a meal on its own or as a side dish featuring heavy meats.

The juicy grapes and Medjool dates add natural sweetness while it blends with the savoury ingredients to give us a unique flavour combination.

The salad dressing features tangy notes from the vinegar and the citrus fruit which provides balance to the overall recipe.

Despite its gourmet appearance, the recipe is straightforward and easy to follow. Assembly is easy as it’s just tossed in a big bowl before serving.

Loving the combination of staple ingredients mixed with grains and produce we may not normally add to a salad recipe.

This vegan salad is also a crowd pleaser. For more vegan grains salads you can try our Vegan Quinoa Salad or Lotus Root Salad with Pickled Shiitake Mushrooms.

Is Millet Gluten Free?

Yes, millet is gluten free.  The proteins that form gluten, primarily gliadin and glutenin, are absent in millet.

It is gluten free because it is technically part of a grass family rather than a traditional ancient grain.

How To Cook Millet in an Instant Pot?

To cook millet in the instant pot, follow these instructions:

Rinse the millet to remove dust and debris.

Place the rinsed millet in the Instant Pot.

Add 2 cups of water or vegetable broth. 

Secure the lid on the Instant Pot and ensure the valve is set to the sealing position.

Select the “Manual” or “Pressure Cook” setting.

Set the cooking time to 10 minutes on high pressure.

Let the Instant Pot come to pressure and cook for 10 minutes.

Once the cooking time is complete, allow the pressure to release naturally for 10 minutes.

After 10 minutes of natural release, carefully turn the valve to the venting position to release any remaining pressure.

Open the lid and fluff the millet with a fork.

Recipe Overview

Flavour/Texture: This easy millet salad is a delightful medley of flavours and textures. The nutty millet complements the fresh and herbal notes of the kale and herbs, while the sweet grapes and dates add a burst of sweetness.

The crunchy nuts and cucumber provide a satisfying bite, and the tangy citrus dressing ties everything together with a smooth, creamy finish.

This salad offers a balanced and enjoyable eating experience, perfect for those looking for a nutritious and flavourful meal.

Ease: A good millet salad recipe might seem daunting for anyone who has never cooked millet before. Just follow our instructions below and you’ll be fine! All the other ingredients do not require cooking.

Time: 25-minute cook time. Use this time well to prepare the rest of the ingredients.

Ingredients You’ll Need for This Millet Salad

Pearl millet: Be sure to give the millet a good rinse prior to cooking, regardless of how you are going to cook it. Steaming time is also imperative to get it nice and fluffy.

Purple kale: Love the deep purple hues of this kale. The olive oil will help to soften the seemingly coarse leaves prior to a good massage! You can use the rest of the kale in this Purple Kale Salad with Rainbow Chard.

Cucumber: Just a medium sized cucumber will suffice.

Chickpea: We used canned chickpeas for this recipe. Should you wish to use dry chickpeas, soak overnight for the best results.

Red grapes: A sweeter option than the regular green grapes. Provide crunch and harmony to the overall salad.

Medjool dates: Be sure to remove the pits before putting them into the food processor. Pulse if you like your dates chunky; otherwise, give it a good blitz.

Lemon and orange: Adding fresh citrus to the healthy millet salad to cut through its heartiness.

Garlic: Can’t have a Mediterranean millet salad without some fresh chopped garlic.

Variations and Substitutions

Leafy greens variations: For a milder taste, baby spinach leaves are a good variation. For a peppery kick, opt for some arugula.

Purple kale substitute: If you can’t find purple kale, green kale will suffice. Otherwise, you can try collard greens for a similar texture but slightly different flavour.

Protein additions: If you’d like to make a real meal out of this easy millet salad, add cubed and grilled tofu for a plant-based protein boost or shredded or grilled chicken for a non-vegetarian option.

Chickpea substitute: Understand not everyone is a fan of chickpeas. Substitute with edamame beans, peas or black beans for a different texture and flavour. You can also use cooked lentils for a protein-rich alternative.

Fruit variations: With all the fruit already present in the millet salad, you can choose to add or replace with diced apples for a crunchy and sweet addition, pomegranate seeds for a tart burst or dried cranberries instead of dates in the dressing for a tangy flavour.

Nut and seeds: Substitute almonds with walnuts for a richer taste. Sunflower and pumpkin seeds for a nut-free option.

Red grape substitutes: If you’re not a fan of sweet fruit in your salad, replace grapes with tomatoes (yes, they’re fruits, too, but you know what we mean!).

How to Make Purple Kale Millet Salad

How to Cook Millet

Rinse millet to remove dust and debris.

In a small saucepan, dry toast millet for about 2-3 minutes.

Add water and bring to a boil. 

Reduce to a simmer, cover with the lid, and let it cook for about 10 – 12 minutes until all the liquid has been absorbed.

Remove from the heat and let it sit for 10 minutes.

Remove the lid and fluff with a fork.

How To Make the Rest of The Salad

Remove kale leaves from the rib.

Add olive oil and massage the leaves for 5 minutes until soft. Tear into smaller pieces.

Drain chickpea and wash thoroughly.

Dice cucumber.

Cut grapes in half.

How to Make the Sweet Date Dressing

Add all ingredients into a food processor.

Blitz until well combined and dates are pureed as much as possible.

How to Assemble the Salad

In a mixing bowl, add all the ingredients.

Mix until well combined and serve.

How to Make This Salad Perfectly [Expert Tips]

Toasting millet for flavour: Always dry toast the millet in a small saucepan for 2-3 minutes before cooking. This step enhances the nutty flavour of the millet and adds depth to the salad.

Proper liquid ratio: Use the right ratio of water to millet (1.5 cups water to 0.5 cups millet or this recipe) to ensure it cooks perfectly and absorbs all the liquid, resulting in fluffy grains.

Rest after cooking: After cooking the millet, let it sit covered off the heat for 10 minutes. This allows the grains to steam and fluff up nicely when you fork them.

Massage for tenderness: Remove the kale leaves from the rib and massage with olive oil for about 5 minutes.

This breaks down the fibres, making the kale tender and more palatable. This is a crucial step as you don’t want to be eating coarse greens.

Use fresh ingredients: Opt for fresh herbs and fruits for the dressing. Dried herbs and juices out of bottles wont’ yield the freshest of taste.

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