Millet & Brussels Sprout Salad with Brown Butter Vinaigrette

Introduce yourself to millet with this delicious Millet & Brussels Sprout Salad. A great side dish for any Thanksgiving meal.

2 cups cooked millet, cooled to room temperature
3 cups Brussels sprouts, trimmed and halved
3/4 cup roasted hazelnuts, peeled
3/4 cup dried cranberries
1 pear, diced
4 oz Blue Cheese, crumbled

Brown Butter Vinaigrette:
8 Tbsp butter
1 tsp finely dice shallot
3 Tbsp apple cider vinegar
¾ tsp honey
¼ tsp Dijon

View the full recipe at lynseylovesfood →