Roasted Asparagus & Red Pepper Millet Salad

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  • Author: Amber Romaniuk
  • Yield: 4 1x


  • 34 cups spring mix
  • Handful of fresh dill finely chopped
  • Handful of cilantro chopped
  • 3 large carrots shredded
  • 1 red bell pepper finely chopped
  • 1 cup purple cabbage finely chopped
  • 1 bundle of asparagus washed
  • 2 cloves garlic finely chopped
  • ½ yellow onion finely chopped
  • 2 tbsp coconut oil
  • ½ cup millet
  • 1 cup filtered water
  • 3 tbsp avocado oil
  • ¼ cup apple cider vinegar
  • Pinch of Himalayan sea salt
  • Pinch of black pepper
  • Pinch of oregano
  • Pinch of garlic powder
  • Pinch of chilli powder


  1. Pre-heat oven to 350 degrees Fahrenheit
  2. Wash asparagus and red bell pepper
  3. Place parchment on a cookie sheet and add onion, asparagus, garlic, bell pepper, coconut oil, black pepper and sea salt and bake in the oven for about 20-25 minutes until veggies are soft
  4. In the meantime, add 1 cup of water and a pinch of sea salt to a medium pot set on high heat until water is boiling. After water boils add millet and cook at low heat for about 15-20 minutes until millet is cooked
  5. Add to a large bowl spring ix, dill, cilantro, carrot, purple cabbage
  6. Once the veggies are cooked add them to the salad with the millet and mix the avocado oil, apple cider vinegar and spices in a jar and pour over salad. Enjoy!

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