Millet Butternut Squash SaladRecipe by Chef Michael Williams

Directions

1.  Combine all of the ingredients for the dressing together in a small mixing bowl and set aside.
2.  To get 2 cups of cooked millet, you will need about ½ cup of dry. Optionally you can toast the dry millet in the pot for about 5 minutes, stirring regularly over pre-heated medium heat before simmering. Now add 2 parts liquid to 1 part millet…so 1 cup of broth or water for this recipe will do it. Bring to a boil and then cover and reduce heat to low. Simmer for 20 minutes.
3.  Remove the cooked millet from the pot and transfer to a large mixing bowl once the 20 minutes is up.
4.  While the millet is cooking you can sauté the onions in a large fry pan over medium heat, stirring frequently until nicely browned.
5.  Transfer the onions to the mixing bowl with the millet and then add the cooked squash. The squash should be soft, but not mushy.
6.  Add the dressing and toss well to combine. Serve warm or store in the fridge for the next couple days!