Apple and Pomegranate Salad with Wild Arugula and Toasted Millet
Serves 6
This salad can be made lighter and rather simply without the millet (pictured above and below). If millet is not to your liking, it can be replaced with quinoa, couscous, or farro.
For all ingredients, please use those that are organic or grown without pesticides.
 
2 apples, such as honeycrisp, fuji, or gala, diced
1 cup pomegranate seeds
1 cup millet, prepared (directions below)
3 tablespoons fresh mint, chiffonade
1 orange, zested and juiced
3 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
2 tablespoons honey
  sea salt or finishing salt
  freshly ground black pepper
6-8 ounces arugula, preferably wild
 
Prepare the millet. Heat about a tablespoon of olive oil in a medium size skillet over high heat. Add 1 cup of millet and stir until it begins to turn golden. Add 2 cups of boiling water to the pan along with 1/2 teaspoon of sea salt. Cover, reduce the heat, and cook for about 20-25 minutes until all of the liquid is absorbed. Fluff with a fork and set aside allowing the grains to come to room temperature.
Prepare the dressing. Zest the orange into a large bowl. Once the orange has been zested, juice the orange into the same bowl. Add the extra virgin olive oil, cider vinegar, honey, salt, and freshly ground black pepper to the juice and zest. Use a whisk or a fork to blend.
Add the prepared apples, pomegranate seeds, and chiffonade (thinly sliced ribbons) of mint to the dressing and toss. The acid in the dressing will help slow the oxidization of the apples.
Add about 1 cup of the cooked millet to the fruits and toss. Taste and adjust any seasonings. Add the arugula and gently toss together. It is best to use your hands as they are more gently than tongs or salad tossers.
Serve in the bowl or on a platter at room temperature.