Minty Millet & Pomegranate Salad

Minty Millet & Pomegranate Salad / @loveandlemons

I’m calling this my “Merry Christmas Millet Salad”… because why wait until January to eat a little lighter and brighter? This salad is full of everything I love – pretty pomegranates, pistachios, fennel, & mint… and it’s tossed in a light but tangy tahini dressing that’s sweetened with big squeezes of orange.

Minty Millet & Pomegranate Salad / @loveandlemons

If you don’t have millet, you could just as easily sub quinoa. I use the two pretty interchangeably (especially when I forget to label my bulk bin bags). What I love about millet is that it almost tastes like semolina couscous, but it’s entirely gluten free and a healthy whole grain. It works really well here with the sweet nutty flavors of the pistachio & tahini.

Minty Millet & Pomegranate Salad / @loveandlemons

I hope you all have a merry Christmas and a happy, healthy holiday!

4.9 from 7 reviews

Minty Millet & Pomegranate Salad

Prep time
Total time
Serves: serves about 4 as a side
  • 2 cups cooked millet (I use this method)
  • 1 bulb fennel, thinly sliced
  • 1 cup chickpeas, drained & rinsed
  • ¼ cup or so, thinly sliced red cabbage
  • ¼ cup scallions chopped scallions
  • ⅓ cup pomegranate seeds
  • ⅓ cup toasted pistachios
  • a few handfuls of baby salad greens
  • handful of mint leaves
dressing: (this will make extra)
  • 2 tablespoon olive oil
  • 2 tablespoon tahini
  • 3 tablespoons fresh squeezed lemon
  • 3 tablespoons fresh squeezed orange
  • optional: 1-2 teaspoon maple syrup
  • salt & pepper
  • a little water to thin, if necessary
  1. Whisk together the dressing ingredients, taste and adjust seasonings. Set aside.
  2. Optional step: toss your chickpeas in a small skillet w/ a little olive oil, salt and pepper until browned.
  3. Toss together all salad ingredients with enough dressing to coat (you don't have to use it all). Taste and adjust seasonings.

Blue Print Ceramic Salad Bowl from Food 52


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Rate this recipe (after making it):  

  1. Joan

    This has been my go to salad for the last month! Love the fennel and mint. Now that pomegranates aren’t in season any more, I’ve been wondering what I should substitute for that bit of sweetness, without adding any dried fruit. Ideas?

    • jeanine

      Hmm, I was going to say dried fruit before I read your last sentence :). I often make this with dried currants – which I love because they’re tiny and just a little bit sweet. Let me know if you come up with a better idea to sub in!

  2. I looove tahini dressings! Tahini adds so much richness, it’s hard to believe it’s a vegan product.

    Happy new year, Jeanine!

  3. Love this recipe! Growing up in a Persian home, I was raised eating pomegranate all the time. I’m always looks for new recipes that use pomegranate since I usually just eat it plain with some salt!

  4. Lauren from

    This salad combines all of my favorite things. Pistachios, chickpeas and pomegranate seeds on everything please! Salads with quinoa are my go to lunches at work. They are so filling and full of nutrients. I’ll have to give this one a shot while pomegranate seeds are still readily available.

  5. That’s a very interesting recipe! I’ve never tried something like this. Thank you for inspiration. I really enjoy your site 🙂

  6. This minty millet salad looks so incredibly delicious, I can’t wait to try! Wishing you a very happy New Year!

    • jeanine

      you too, Amanda, thank you!

  7. What a cheery festive salad. I love the contrast of the two sharp flavors. AND I like the bowl you chose for presentation. It really showed off the salad.

    • jeanine

      Thanks Carol – I can’t get enough of that bowl!

  8. Beautiful way to brighten up a winter day! It’s in the 80s here in Florida, so it’s perfect for our Christmas menu!

  9. Absolutely beautiful! The colors are awesome, and LOVE that bowl.

  10. With all this holiday baking and splurging, I am in need of something fresh! I totally agree…why wait till January 1st?! And fennel is something that needs to be in my usual rotation..I love the anise flavor!

  11. Sharon from

    What a gorgeous salad! I’ll bet it is delicious.

  12. Jo

    I love grain based salads, and my goto is quinoa, but you’ve reminded me how lovely millet can be. I used to use it a lot as a budget conscious student in the 90’s – making millet burgers, and eating millet porridge while camping. The colours in this salad are gorgeous, can’t wait to try it 🙂

  13. Love all the vibrant, fresh flavors in this salad. I often forget about mint in the winter, but it’s such a great addition. Can’t wait to make this!

  14. This looks so wonderful – full of fresh flavours and vibrant colours! exactly what I want!

  15. Yes, this salad is filled with my favorite things too. I add millet to granola and make it as a porridge but I don’t usually turn to it for a grain salad on it’s own where it can really shine. But this recipe will change all of that. And you’re so right, why wait for the new year for a healthy, light, and delicious dish. 😉

  16. Baby June

    What a pretty salad! I love millet, this sounds like a great way to use it 🙂

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.