Skill Level: Beginner 
Serving Size: composed salad ( ¾ to 1 cup millet salad, ¾ cup roasted vegetables, 5 oz. cooked salmon, 1 T. pecans, 1 T. goat cheese )
Course Main Course
Total Time 1 hour
Servings 4
Calories 510kcal


  • 1 cup millet, cooked (substitute with any whole grain of choice)
  • 1 cup butternut squash, raw, medium dice
  • 1 each golden beet, peeled, medium dice
  • 1 each carrots, large, peeled, medium dice
  • 1 each sweet, medium, peeled, medium dice
  • 1 small red onion, peeled, medium dice or chopped
  • 1 T. olive oil
  • ½ tsp. kosher salt
  • 6 cups arugula, fresh
  • optional cherry tomatoes and cucumbers, diced (~1 cup total)
  • 3 T. Lemon Herb Vinaigrette, see recipe, separated
  • 4 filets salmon, 5oz.
  • ¼ tsp. kosher salt
  • pinch black pepper
  • ¼ cup pecans, toasted
  • ¼ cup goat cheese


  • Cook millet or whole grain of choice and set aside.
  • Preheat oven to 400 degrees.
  • Chop vegetables (butternut, beet, sweet potato, carrot and onion) and place in mixing bowl. Toss with olive oil, salt and pepper if desired.
  • Place vegetables on baking sheet and roast in oven for 25-35 minutes or until done. Stir occasionally to prevent burning.
  • While vegetables are roasting, place salmon filets on baking sheet and season with salt and pepper.
  • Bake salmon at 400 degrees for 10-20 minutes depending on thickness of the fish. Feel free to prepare salmon in whatever way you desire (e.g., pan-seared then finished in oven). Set aside. Toast pecans on stove top in a dry pan, over low heat, for 5-7 minutes. Keep an eye on this so it doesn’t burn.
  • In a mixing bowl, combine millet with arugula and 2 T. of the Lemon Herb Vinaigrette. Add cherry tomatoes and cucumbers if you wish. 
  • Use any dressing of choice if you don’t have the Lemon Herb prepared. Mix until everything is well-combined. Remove vegetables from oven. Set aside. Evenly distribute equal amounts of the millet salad into a bowl or plate.
  • Top the millet salad with equal amounts of roasted vegetables—¾ cup.
  • Finish salad with cooked salmon, 1 T. toasted and diced pecans and 1 T. of fresh goat cheese.
  • Garnish salmon with drizzle of remaining Lemon Herb Vinaigrette.


Nutrition Information: This meal is loaded with antioxidants including vitamin A, vitamin C, and vitamin E. In addition, salmon provides essential omega-3 fatty acids that support the anti-inflammatory process. Gluten-free.
Calories: 510, Fat: 26g, Protein: 36g, Carbohydrates: 35g, Fiber: 5g, Added Sugar: 0g, Sodium: 550mg 
For Lemon Herb Vinaigrette recipe, click here