Recipe by VegOut! Challenge Ambassador & Chef Erin O’Leary Stewart of DEFINE Foods
Ingredients
- 2 tsp Dijon mustard
- 1 Tbsp pure maple syrup
- 1 Tbsp apple cider vinegar
- 1/4 cup olive oil
- sea salt
- freshly ground black pepper
- 1 cup millet
- 2 cups water
- 2 acorn squash sliced into 1/4 inch rings
- 1/2 bunch grapes picked
- 1 large shallot thinly sliced
- 3 sprigs thyme picked
- 1 handful autumn greens
- 1/2 cup walnuts toasted and chopped
Servings: people
Units:
Instructions
- Preheat oven to 400 degrees.
- To make the dressing, whisk together the Dijon, maple and vinegar. Drizzle in the olive oil, whisking to combine. Season to taste with sea salt and pepper. Set aside.
- To make the millet, place the millet in a small saucepan on low and allow to dry toast for a few minutes. Add the water and bring to a boil, then lower heat to a simmer. Cover and allow to cook, simmering for 15 minutes. Take off the burner and let sit, covered, for 5 minutes. Toss the cooked millet with some of the dressing and set aside. This can be done up to a day in advance. The longer the millet marinates in the dressing, the better. Store in the refrigerator and allow to come to room temperature before serving.
- Toss the squash, grapes and shallot in a large bowl with olive oil, sea salt and pepper. Spread onto a foil-lined half sheet pan and roast in the oven for 20 minutes until the squash is fork tender.
- To assemble, plate some of the squash rings on a platter or plate, layering with the millet, greens and grapes. Drizzle any pan drippings and spoon a little more dressing on top. Garnish with walnuts and sea salt. Serve at room temperature.
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