Sweet potato, millet and greens salad

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Sweet potato and greens saladMe and my salad obsession are back. This time I’m sharing with you an old love of mine “sweet potato, millet and greens salad”. This wholesome salad with earthy flavors was an “empty the fridge creation”. I had some leftover spinach and lettuce and a single sweet potato that was sleeping in my pantry for quiet some days, so I had to invent something.

I stirred fried the sweet potato, hand chopped the spinach and lettuce and added some leftover cooked millet and voila, the salad base was ready.

Than it was “play with seeds and dressing, time”. I added some pepita and sesame seeds and prepared a simple dressing with lemon juice, fig balsamic vinegar, olive oil and tahini. It was so good, I couldn’t stop eating. Anyway, a salad a day keeps the doctor away, so who could blame me.

If you’re looking for other healthy and wholesome salads you may find many recipes in the blog.

Sweet potato and greens salad

Ingredients 

Salad

  • 2 hands full of fresh spinach & lettuce
  • 1 medium sweet potato
  • 1/3 cup millet
  • 2/3 cup water to cook the millet
  • 1/4 cup pepita
  • Salt
  • Pepper
  • Chili flakes

Dressing

  • 1 tbs lemon juice
  • 1 tbs fig balsamic vinegar or any other balsamic vinegar
  • 1 tbs olive oil
  • 1 tbs tahini
  • 2 tbs water for the dressing

Note : 1 cup – a standard cup of 240 ml

Directions 

  1. Start by cooking the millet and potato.
  2. In a small pan, at medium heat add millet, a pinch of salt and water. Bring to a boil, then lower the heat and cook for around 15 minutes. By this time, the millet should have absorbed all the water, and should be quiet soft, while it still holds its shape.
  3. While the millet is cooking start cooking the sweet potato.
  4. Clean the potato, dry the moisture, keep the skin and cut it in small cubes. Add a bit of salt and pepper.
  5. In a big saucepan, over medium heat add a drizzle of olive oil and start cooking the sweet potatoes with the lid on. Cook for 15-20 minutes depending on the size you’ve cut the sweet potato cubes.
  6. Clean the spinach, remove the stems, chop by hand and put it in a medium bowl.
  7. Prepare the dressing by mixing the olive oil, balsamic vinegar, lemons juice, tahini and water in a small jar.
  8. Add the cooked sweet potato and millet over the greens. They both should be slightly warm, but not hot, otherwise they would wilt the spinach.
  9. Add pepita, sesame seeds, salt, pepper and chili flakes. At the end add the dressing and toss well.
  10. Enjoy with fresh whole wheat bread.

Sweet potato and greens salad

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