Roasted Sweet Potato, Tuscan Kale, and Millet Salad

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A delicious autumn salad that combines roasted sweet potatoes, Tuscan kale, and millet with caramelized onions, sage, and Grand Marnier.


  • 1 lb. sweet potatoes, washed, peeled, and cut into a 1/2 inch dice
  • 6 Tbsp. extra virgin olive oil
  • Kosher salt and freshly ground pepper
  • 1 cup millet
  • 2 cups vegetable broth
  • 1 gfree & vegan veggie bouillon cube, *I use Edwards and Sons Low Sodium bouillon
  • 10 oz Tuscan kale, stemmed, leaves sliced crosswise about 1/4 inch thick. (about 4 cups)
  • 2 Tbsp. cider vinegar
  • 1/2 cup minced white onion
  • 1 Tbsp. finely chopped sage
  • 2 garlic cloves, minced
  • 1/4 cup Grand Marnier
  • 1/4 cup chopped flat leaf parsley


  1. 1. Preheat the oven to 400°F. On a rimmed baking sheet lined with parchment paper, toss the sweet potatoes with 2 tablespoons olive oil and season to taste with salt and pepper. Roast the sweet potatoes for 20-25 minutes until tender. Transfer to a large bowl.
  2. 2. While the potatoes are roasting, toast the millet in a large dry saucepan over medium heat for 4-5 minutes. Gently shake the pan to swirl the grains in the pan every 15-20 seconds while toasting, this will help to ensure that the millet doesn't burn. When the millet turns a rich golden brown and the grains become fragrant you are ready to add the vegetable broth, 1/4 teaspoon of salt, and the veggie bouillon cube. Stir to combine and increase the temperature to high until the mixture boils. Once boiling place a lid on the pan and reduce the heat to low. **Allow the millet to simmer for about 15 minutes until all of the liquid is absorbed. Remove from the heat, quickly remove the lid and add the kale, place the lid back on the pot and let it sit for 10 minutes until the kale is wilted.
  3. 3. Add the kale and millet mixture to the bowl of roasted sweet potatoes. Mix the vinegar, 2 tablespoons of olive oil, with salt and pepper to taste in a small bowl. Pour over the salad and toss well to combine.
  4. 4. In a medium skillet, heat the remaining 2 tablespoons of olive oil over medium to medium-high heat. Add the onions and a small pinch of salt. Cook until the onions begin to brown, about 3 minutes. Add the sage and cook for 1 more minute, until fragrant. Add the garlic and cook for 1 more minute. Add the Grand Marnier and simmer, constantly stirring, until the liquid is evaporated. Pour this onion mixture onto the salad and toss. Season with more salt and pepper if necessary, garnish with parsley and serve.


  • *Edwards and Sons bouillon:
  • ** When cooking millet avoid the temptation to lift the lid once it is simmering. Millet, like rice, needs all of the steam that builds up to cook and removing the lid just prolongs the cooking time.


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