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Spiced Millet Salad

This spiced millet salad has it all: whole grains, colorful vegetables and warm spices like garam masala and turmeric.
Keyword garam masala, grain salads, healthy salads, millet salad, turmeric
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6 Servings
Calories 240kcal
Author Kath Younger


  • 2 cups cooked millet (or couscous)
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp garam masala
  • 1 Tbsp turmeric
  • 1 medium eggplant chopped
  • 1 red bell pepper finely diced
  • 14.5 ounces canned chickpeas drained and rinsed
  • 1/2 cup raisins
  • 1 cup arugula
  • 1/4 cup pecans chopped
  • Salt to taste
  • Black pepper to taste


  • Preheat oven to 450° F
  • Cook millet (or couscous) per package directions.
  • Meanwhile, mix oil, garam masala and turmeric in a small jar. Pour half of it over the vegetables, tossing to coat. Season with a pinch of salt.
  • Spread vegetables on a sheet pan and roast for 20 minutes, tossing and rotating the pan once, halfway through.
  • Add millet, roasted vegetables, chickpeas, raisins, arugula and pecans in a large bowl. Pour remaining dressing over the top and toss well until completely coated and arugula is slightly wilted. Season with salt and pepper to taste.


  • This salad can be made up to one day ahead of time. I recommend adding the pecans just before serving.