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.