This dish is comfort food to the max, in my opinion. It is warm, hearty, offers several different textures and flavors, and contains tons of nutrients. It’s basically a hug in a bowl.
Millet has quickly become one of my new favorite gluten-free grains. I will never completely steer away from my beloved quinoa, but sometimes a girl needs a little bit of a change, and millet was just what I needed. Millet is a super healthy grain that contains lots of plant-based protein and fiber, and can be used in sweet or savory dishes. It cooks in the same way that you would prepare quinoa or rice, so it is simple to make.
I thought it was only natural to pair it with subtly sweet butternut squash (my fav squash!). I can’t seem to get enough butternut squash lately, Kenny and I have been eating it like it’s going out of style. You can see the results of my obsession with butternut here, here, here, here and here. And that’s not even all of them. Don’t judge me.
And then of course, I wouldn’t be me if I didn’t throw in some greens for good measure. I wanted something that was sturdy enough to stand up to the grains and tougher vegetables, so kale it is. OH, and the crunch from the walnuts cannot, I repeat, cannot be skipped. I just love how all of the different savory flavors and textures come together in this dish.
Then you go and lightly dress it with this amazing dressing, and you get that oh-my-gosh-this-is-the-best-salad-slash-grain-bowl-concoction-I’ve-ever-had feeling. Or at least I had that feeling. And so did Kenny, so I’m hoping you will too!
p.s. for and extra flavor explosion in your mouth, crumble some goat cheese on top. OH MY GAH.