Winter Holiday Saffron & Millet Salad
Dec 13, 2025 11:52 AM
I'm writing this from our family country house. There is a thin layer of snow outside and freezing cold air is sipping in from every little window sill and cranny, and therefore I am manically keeping the fire burning in our fireplace. The kids are waiting for me to finish this so we can continue building this year's gingerbread house (which is a way too ambitious project for a gingerbread house amateur and two kids), so I have promised to keep things short …
I wanted to share some last minute recipe inspiration in case you still haven't decided what to cook over the holidays. This Saffron & Millet Salad is the perfect crossover between a main, side and salad. While we were cooking this, the snow started falling so when the salad was ready we took it outside and I love how magical the photos came out with the trees and the snow.
Ingredients:
Roasted Roots
- 2 pounds / 1 kg mixed roots (parsnip, sweet potato, celeriac root, carrots)
- 1 tsp ground cinnamon
- 1 tsp sea salt
- 2 cinnamon sticks
- 2 tbsp olive oil
- 1 handful of pecan nuts
Saffron Millet
- 1 cup / 250 ml millet or white quinoa
- 2 cups / 500 ml water
- 1/2 tsp sea salt
- 1 tsp vegetable stock / boullion
- 1/2 g ground saffron (or 1 tsp saffron threads)
Dressing
- 1/2 dl olive oil
- 2 tsp dijon mustard
- 1 tsp maple sirup
- 1 pinch sea salt
Salad Ingredients
- 1 head of pink Castelfranco radicchio, rinsed and leaves picked
- 1 handful pomegranate seeds
- 1 handful fresh dill
- 1 handful fresh mint
Total Time:
45 minutes
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