[donotprint] Some veggies leave their colour behind in the oven, it’s simply unavoidable. The only time it gets my goat is when using roasted veggies in a salad and the whole thing ending up a little bit lifeless looking thanks to to some limp colour drained component. One of those tends to be roasted red onions…that was until I came across a fantastic trick during the week. For the life of me I can’t remember where I came across it, I know I didn’t come up with the idea myself but I’m super duper delighted that it works.
Roast your onion, drizzle with lemon juice upon removal from the oven, toss to coat….the end result is a bundle of vibrant bright and beautiful red onions that will look great in any salad! As soon as I tested out the trick I knew immediately what I wanted to pair the onions with. They needed an array of equally bright and beautiful veggies to compliment their sparkle.
There was no other vegetable I could possibly call upon other than butternut squash. Diced and semi peeled (I got lazy near the end), roasted in the oven, it was as melt in the mouth as I anticipated. The salad came together with millet, spinach, parsley, and dried cranberries; all complimented made instantly magical with a coating of a minting lemon olive oil dressing.
Fresh, bright and beautiful (did I forget to mention how bright it was ). A nice array of some of my favourite healthy goodies. It could of course be made using an alternative grain but the millet worked so wonderfully. The unique slightly chewy texture and nutty flavour made the salad all the more interesting.
As always, anything that contains squash in some shape or form is unlikely not to win me over but this salad was extra special. The sweet cranberries and minty fresh dressing made for one awesome dish.
Who wouldn’t want to dig right in…and dig right in I did. It was a supersized lunch that probably could have served two…but once I had my first bite I knew I wasn’t letting any of it go to waste!
It would make for a wonderful Easter side dish or main…some chickpeas would be the perfect protein add in.
Happy Early Easter! [/donotprint]
Vegan Squash, Red Onion Minty Lemon Millet Salad
Servings – 1-2
Preparation Time – 10 minutes
Cooking Time – 30 minutes
- 55g (2 ounces) millet uncooked weight
- 250ml (1 cup) water
- 1/2 butternut squash diced
- 2 tsp olive oil
- 1 small red onion finely sliced
- 2 tsp lemon juice
- 2 handfuls spinach
- 2 tbsp dried cranberries
- 1 tbsp fresh parsley roughly chopped
- 2 tbsp fresh mint
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp maple syrup
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1/4 tsp black pepper
- Preheat oven to 200C (400F).
- Coat diced squash with 1 tsp of olive oil and place in the oven on a non stick baking tray for 15 minutes.
- Remove, move to one side and lay onions alongside the squash. Drizzle onions with remaining 1 tsp of olive oil before returning to the oven for a further 15-20 minutes (tossing the onions and squash once more during this time).
- Meanwhile place water and millet in pot, bring to the boil, cover and simmer for 20 minutes, or until all liquid has been absorbed.
- Blend together all dressing ingredients using a stick blender.
- When onion and squash are cooked drizzle and coat onion with lemon juice to bring the colour back to life.
- Mix together all salad ingredients, reserving a little parsley for sprinkling on top. Serve warm or chilled as a side or main.