Warm Millet Salad with Roasted Butternut Squash, Sautéed Spinach, Seared Apple, and Lemon Feta Cream

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Toss the butternut squash with 2 tablespoons olive oil, sweet paprika, ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a tray and roast for 22 to 25 minutes, stirring halfway through, until tender and browned at the edges.

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   2. While the squash roasts, place the millet in a saucepan with the water and a pinch of salt. Bring to a boil, reduce the heat, cover, and cook for 15 to 18 minutes until the liquid is absorbed. Turn off the heat, let it rest for 5 minutes, and fluff with a fork.

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   3. In a small bowl, combine the feta cheese, Greek yogurt, lemon zest, 2 tablespoons lemon juice, and 1 tablespoon olive oil. Mash or whisk until smooth and creamy. If needed, loosen with 1 teaspoon water. Set aside.

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   4. Heat a large skillet over medium heat. Add the pumpkin seeds and toast for 2 minutes, stirring, until fragrant. Remove and set aside.

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   5. In the same skillet, add the remaining 1 tablespoon olive oil. Add the red apple and cook for 2 to 3 minutes per side until lightly golden. Add the honey and let it glaze for 30 seconds. Carefully remove the apple.

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   6. In the same skillet, add the baby spinach with a pinch of salt and the remaining black pepper. Sauté for 1 to 2 minutes, just until slightly wilted. Remove from the heat.

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   7. To assemble the salad, combine the cooked millet with the roasted squash and sautéed spinach on a serving platter. Arrange the seared apple on top.

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   8. Spoon the lemon feta cream over the salad, then finish with the toasted pumpkin seeds and chopped fresh parsley. Serve warm.