Millet Salad with Oranges, Fennel and Olives

1 Jul

Millet Salad with Oranges, Fennel and Olives

It’s a long weekend in Canada!  I just came back from a 3-day stay in Mont-Tremblant where I had this wonderful and colorful salad.  The ingredients are simple but full on flavor.  It can be eaten on its own or as a side dish.

Millet has numerous health benefits but feel free can experiment with different grains; barley or quinoa will work equally well.


  • 1 cup uncooked millet, rinsed and drained
  • 3 cups water
  • 4 tbsp olive oil, divided
  • 1 large or 2 medium fennel bulbs, halved and cut into 1/2-inch slices
  • 1 large orange, washed and unpeeled, halved and cut into 1/2-inch slices
  • 1/2 cup pitted olives
  • 1 tbsp white wine vinegar
  • Salt and pepper to taste


  1. Toast millet in a large skillet over medium heat, stirring constantly, until fragrant and just golden brown, 3 to 4 minutes. Remove skillet from heat and carefully add water. Return to heat and bring to a boil over medium high heat then reduce heat to medium low, cover and simmer until liquid is absorbed and millet is tender, 20 to 25 minutes. Remove from the heat and set aside to let stand, covered, for 5 minutes. Transfer millet to a large bowl, fluff with a fork and set aside to let cool.
  2. While your millet is cooking preheat the oven to 450 F.
  3. Lay the fennel, olives and orange slices into a pan and pour 2 tbsp olive oil over the top; toss with your hands
  4. Place in the oven to roast for about 35 minutes, or until fennel has softened and browned around the edges.
  5. Transfer the cooled millet into a large salad bowl. In a small bowl, whisk together the remaining 2 tablespoons olive oil with white wine vinegar and pour over the millet; stir to combine.
  6. .Fold roasted fennel, olives and orange the millet. Add salt and pepper, stir and serve.
  7. Sprinkle with chopped parsley or coriander (I didn’t have any this time).

Millet Salad with Oranges, Fennel and Olives

14 Responses to “Millet Salad with Oranges, Fennel and Olives”

  1. Darya July 1, 2013 at 2:02 pm #

    I love the association of oranges, fennel and olives. Never thought of using them in a grain salad! Great idea!

  2. Ajaytao2010 July 1, 2013 at 2:12 pm #

    I Nominate you for Bouquet of Super Awards – 27 Nominations

    please choose any 3 awards out of the 27
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  3. vatelechuza July 1, 2013 at 6:33 pm #

    Delicious!! Only seeing it, 🙂

  4. sarahnsh July 2, 2013 at 2:23 pm #

    Your food always looks so amazing, colorful, and delicious! I have never heard of millet and I will keep my eyes peeled for it. I recently tried quinoa and it was very interesting, but I think I overlooked it though. I like that it can be a healthier and more filling side or main course to eat besides rice.

    • The Kat and The Falling Leaves July 2, 2013 at 2:56 pm #

      Thank you! Millet has been used primarily for birdseed and livestock fodder in Western Europe and North America; in Eastern Europe it’s a staple consumption grain. Now it’s finding its way into people diets here in North America as a gluten-free alternative to wheat.
      Whole Foods and health food stores have millet but you might find it for much, much cheaper at a Eastern European specialty store.

  5. Sheryl July 2, 2013 at 10:19 pm #

    mmm. . . the salad looks delicious.

  6. PotSoup July 3, 2013 at 1:24 am #

    Yeah Kat! You are back. Saw your likes after many days was wondering where is the only Ukrainian I know.


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