Millet Squash Warm Salad

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» Millet Squash Warm Salad

Servings: 4 

Prep time: 10 min 

Cooking time: 30 min 

Pearl millet is an indigenous African grain that resembles quinoa, except it’s slightly sweeter and earthier in flavour. This ancient grain has been cultivated in Africa for over 5000 years and is a staple in many African diets. 

This native African grain is high in fibre and protein, and it has one of the best essential amino acid profiles of any grain. Furthermore, it can be grown in areas with low rainfall, high temperatures, and shallow, sandy soils. 

Although it is often referred to as a grain, pearl millet is actually a seed; the Venda tribe in South Africa call it "little maize" because of its small size and yellowish colour! 

Pearl millet is gluten-free, making it a fabulous alternative to rice. Because it has a light, delicate texture, it's ideal for salads like this millet squash warm salad. It's also quick and easy to prepare, so you can make it part of your weekday meal prep routine. 

Once cooked, it is mild in taste, fluffy in texture, and incredibly delicious! 

Ingredients millet squash warm salad served in a bowl with knife and fork

  • 1 small seasonal squash, peeled and cubed 
  • 180g uncooked pearl millet 
  • 1½ litres vegetable stock 
  • 2 cloves garlic, peeled and finely chopped 
  • 1-2 cm fresh ginger, finely chopped 
  • 30g dried cranberries 
  • 30g pumpkin seeds 
  • 1 tbsp olive oil 
  • 1 tsp paprika 
  • 1 tsp mixed herbs 
  • 1 tsp chilli flakes 
  • A pinch of salt, to taste 

To make dressing 

  • 2 tbsp vegan mayo 
  • 1 tsp maple syrup 
  • ½ tsp dried herbs 
  • 1 tsp lemon 


  1. Preheat the oven to 180°C. In a medium mixing bowl, combine the squash, paprika, herbs, chilli flakes, and oil. Toss until the squash is evenly coated with the seasonings and oil. Transfer to a baking sheet and bake for 20–25 minutes until the squash is soft and golden brown. 
  2. Meanwhile, sauté the garlic and ginger in a medium saucepan for 1-2 minutes. Add the pearl millet and vegetable broth after that. Bring the millet to a simmer, then cover to cook for 30 minutes, or until the millet is tender. 
  3. When the millet is cooked, add the kale leaves, mix well, and cook for another 10 minutes. Remove from the heat and set aside. 
  4. Take the squash out of the oven and combine it with the millet. Then stir in the pumpkin seeds and dried cranberries. 
  5. To make the dressing, combine mayo, syrup, herbs, and lemon in a small bowl. Serve and enjoy! 

Recipe by Livhuwani: A food photographer, a recipe creator and a food blogger at Her mission is to encourage more plants on plates while also promoting African indigenous ingredients.

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