Crunchy Millet Brussels Sprout Salad with Walnut Vinaigrette

A hearty millet salad recipe with balsamic glazed eggplant, Brussels sprouts and walnuts, aromatically enhanced by the mint and walnut vinaigrette dressing.

For the Millet Salad:
1 cup millet
2 cup water
pinch of salt
4 Brussels sprouts, sliced into skinny strips
4 tbsp extra virgin oil
1 medium aubergine/eggplant, sliced into small squares
2 tbsp balsamic vinegar
pinch of salt
½ cup walnuts, coarsely chopped
small handful fresh mint, chopped

For the Walnut Vinaigrette:
3 tbsp walnut virgin oil
1 tbsp apple vinegar
big pinch nutmeg
pinch of fine grain sea salt
Freshly ground pepper, to taste

View the full recipe at My Gut Feeling →