Fall is a time of beautiful balance in preparation for the coming winter. We’re still enjoying some very hot weather here in Encinitas (it was 91 degrees yesterday) but the cool ocean breeze inevitably returns at night and we awaken to a light blanket of dew each morning, a definite sign the heat will soon be gone. Fall festivals abound and seasonal produce is found at most markets with colorful displays of orange, yellow, red and purple. Today’s Fall Millet Salad was inspired by the brightly colored persimmons found when I walked through the doors at Jimbo’s Naturally in Carlsbad. They were calling to me, as were the extra plump, juicy purple grapes – an aha moment for those of us who love creating recipes. The savory grape dressing used in our salad is made with a base of purple grapes and aromatic tarragon, a beautiful pairing with the nutty taste of millet.
Benefits of our Fall Millet Salad:
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Gluten-free and more easy to digest than other grains.
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Millet is a drought resistant grain – good for the planet.
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Millet is a pre-biotic helping to feed the microflora in your gut.
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Millet is rich in magnesium and protein
We’ve used Fuyu Persimmons in our Fall Millet Salad today. These Japanese persimmons are sweet with no astringent skin and can be eaten like an apple. Persimmons contain a natural substance called beta-cryptoxanthin which is helpful in maintaining healthy HDL (good) cholesterol in the blood. 
- 1 cup millet, rinsed and drained
- 2 cups water
- 1 cup grapes, halved
- 1-2 persimmons, diced
- 1 ripe avocado, diced
- 1/4 cup hemp seeds
- 1 tablespoon tarragon, finely chopped
- 1 cup watercress leaves
- fresh ground pepper to taste
- 1 cup purple grapes
- 1/4 cup extra-virgin olive oil
- 1 tablespoon Dijon mustard
- Juice of 1/2 lemon
- pinch of fine sea salt
- Freshly ground pepper to taste
- 1 tablespoon tarragon, finely chopped
- Bring water and a pinch of sea salt to a boil in a pot. Add millet and return to a boil. Cover, reduce heat to low and simmer for 25 minutes. Leave lid on during cooking, do not stir. This will produce a fluffy grain instead of soft mashed potato consistency.
- Let millet cool completely.
- In a large bowl combine cooled millet, grapes, persimmons, avocado, hemp seeds, tarragon, watercress leaves and fresh cracked pepper to taste. Lightly toss.
- Using a high-speed blender or food processor, add grapes, extra-virgin olive oil, Dijon mustard, lemon, sea salt, and fresh ground pepper. Blend until creamy. I like to leave a bit of the grapes visible. Add fresh tarragon and pulse one or two times. You don't want to liquify the tarragon.
- Pour over millet salad and lightly toss.
- ENJOY!
- vegan, gluten-free, dairy-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.