By now, you probably know that no meal rocks my world more than a good main course-worthy salad. This one’s no exception. It’s also a perfect way to transition your taste buds from summer to autumn. The roquefort’s sharp tang is well balanced by buttery walnuts, the mild bitterness of greens and natural sweetness of beets and luscious late summer fruit.
As often, there are loads of variations for this recipe: If you want to lighten it up, skip the millet and if you’re extra hungry, add some thinly sliced grilled chicken or beef. If you don’t have millet, quinoa is a great alternative. And if you don’t have figs, do what I’ve done several times before and replace them with another fall fruit like pear.
Ingredients
- 1 cup millet, cooked
- 4 figs, quartered
- 4 cups rocket, arugula or your favorite mixed raw greens
- 1 cup grated raw beetroot
- 1/3 cup olive oil
- 1-2 tbsp balsamic vinegar
- salt and pepper to taste
- 1/3 cup raw walnuts, slightly crushed
- 1/3 cup roquefort, crumbled
Instructions
- Toss millet, figs, rocket and beetroot in salad bowl
- In a small bowl, mix oil, balsamic vinegar and season with salt and peper
- Before serving, drizzle half the dressing in salad and toss lightly. Top with roquefort and walnuts and give it another quick toss. Drizzle with the rest of the dressing and serve.
