Looking for a vegetarian side dish for the holidays? Then try this warm roasted brussel sprout salad with millet, cranberries and walnuts. This is a hearty and delicious side dish, perfect to serve for any holiday meal.
I cook the millets in the Instant pot and then mix it with roasted sprouts, and a tangy-sweet dressing. An easy recipe that is vegan, takes less than 30 minutes to make and is sure to please your guests.

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Table of contents
About the recipe
Brussels sprouts are my favorite fall vegetable and I buy them almost weekly. They have been popular in Brussels, Belgium where they originated and gained their name. They are excellent source of vitamin C and K.
One of my favorite way to enjoy these little beauties is roasted. I think the crispy edges make them totally addictive. In this recipe, dried cranberries, walnuts along with a tangy-sweet dressing make it flavorful and delicious.
Millets make this dish wholesome and filling. I use foxtail millet but can also use any millet variety or other grains like farro, quinoa, brown rice etc.
This brussel sprout warm salad is hearty, filling and delicious. Roasting the sprouts add nice crunch and flavor to the dish. This dish can easily be made under 30 minutes. Brussels sprouts bake while the millet cooks and the meal gets ready in no time.
Why I love this recipe
- easy to make
- flavorful
- hearty and filling
- perfect side dish for any meal
- easily customizable recipe
Ingredients
For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.
Here is what you need to make this warm brussels sprouts salad recipe:
- Brussels sprouts - look for sprouts that are firm and the leaves are closely packed.
- Cranberries & Walnuts
- Millet - I use foxtail millet in this recipe. But feel free to use other millet varieties or whole grains. Farro, quinoa, brown rice are all great alternatives.
Other ingredients for the dressing:
- olive oil
- balsamic vinegar
- maple syrup
- lemon/ lime zest and juice
- parsley/ cilantro
Instructions
For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.
Here is how to make this warm millet salad with roasted brussel sprouts and cranberries:
Prepare Sprouts
Preheat oven to 425°F.
Trim the bottoms and cut them into half lengthwise (smaller/ medium size ones) and the bigger ones quartered. In a large bowl, toss them with oil, salt and pepper in a large bowl.
Arrange them in a single layer on a baking sheet. Bake for 20~25 minutes, or until brown and tender, stirring once in the middle.
Cook Millet
You can either cook the millets in an Instant Pot or on the stovetop. In a large saucepan, toast the millets on medium heat for 3~4 minutes or until golden. Add 2 cups of water, bring to a and boil reduce heat.
Cover and cook for about 20 minutes or until all the water is absorbed and millet is tender. Transfer to a large bowl and cool for 5 minutes.
Toast the walnuts until golden and fragrant.
Make Dressing
In a small bowl, whisk together olive oil, vinegar, maple syrup, lemon juice and lemon zest in a bowl.
Assemble the salad
Stir in roasted sprouts, walnuts, cranberries and parsley into the bowl with warm millet. Add almost all of the dressing, and season with salt and pepper. Mix gently to combine. Taste and add the remaining dressing if needed. Serve warm and Enjoy!!
Expert Tips
- While buying brussels sprouts, look for sprouts that are firm and the leaves are closely packed. Trim off the darker root ends, while prepping.
- Frozen sprouts can also be used instead of fresh. They roast up beautifully, just add bake them 2~3 minutes longer. Only difference I found between fresh and frozen is that the frozen ones tend to be slightly soft in the middle after roasting.
- Use any variety of millets that you have in the pantry. I like foxtail millet or pearl millet in this recipe.
- Millet can be subbed with other grains. Quinoa, brown rice, wild rice, barley, farro are all good options here.
- Do not add all of the dressing to the salad. Taste it and adjust accordingly.
- Millet grains tend to absorb the seasoning and might make the salad dry if left out for long. In that case, add the reserved dressing or a little bit more olive oil.
- Serve this roasted brussels sprouts salad warm for best taste. But leftovers can be refrigerated in an airtight container for up to 2 days. Microwave until heated through before serving. Drizzle some olive oil, if desired.
You might also like
Here are a few more delicious salad recipes you might like to try:
I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
Recipe Card
Warm Brussels Sprouts Salad with Cranberries and Millet
Ingredients
- 4 cups Brussel Sprouts, about 1 lb.
- 5 tablespoons Olive Oil, divided
- ¾ cup Millet
- 2 cups Water (use 1½ cups of water)
- ⅔ cup Walnuts, toasted and chopped
- ⅔ cup Dried Cranberries
- 3 tablespoons Parsley, chopped
- 2 tablespoons Balsamic Vinegar
- 1 tablespoon Maple Syrup
- 1 teaspoon Lemon/ Lime juice
- ½ teaspoon Lemon/ Lime zest, grated
- To taste Salt & Pepper
Instructions
- Preheat oven to 450°F.
Prepare the sprouts:
- Trim the bottoms and cut them into half lengthwise (smaller/ medium size ones) and the bigger ones quartered.4 cups Brussel Sprouts, about 1 lb.
Roast the sprouts:
- In a large bowl, toss with 2 tablespoons oil, salt and pepper in a large bowl. Arrange them in a single layer on a baking sheet and bake for 20~25 minutes, or until brown and tender, stirring once in the middle. Cool for 5 minutes.5 tablespoons Olive Oil, divided, To taste Salt & Pepper
Cook Millets - Stove top
- In a large saucepan, toast the millets on medium heat for 3~4 minutes or until golden. Add water, bring to a and boil reduce heat. Cover and cook for about 20 minutes or until all the water is absorbed and millet is tender. Transfer to a large bowl and cool for 5 minutes.¾ cup Millet, 2 cups Water (use 1½ cups of water)
Cook Millets - Instant Pot
- Combine the millets and 1½cups of water in the Instant pot. Lock the lid and cook for 10 minutes on high pressure. Once the timer goes off, let the pressure release naturally for 10 minutes and quick release the reminder.¾ cup Millet, 2 cups Water (use 1½ cups of water)
Prep Walnuts:
- Toast the walnuts either in a skillet or in the oven until golden and fragrant. Cool slightly and then coarsely chop them.⅔ cup Walnuts, toasted and chopped
Make Dressing:
- In a small bowl, whisk together olive oil, vinegar, maple syrup, lemon juice and lemon zest in a bowl.5 tablespoons Olive Oil, divided, 2 tablespoons Balsamic Vinegar, 1 tablespoon Maple Syrup, 1 teaspoon Lemon/ Lime juice, ½ teaspoon Lemon/ Lime zest, grated
Assemble:
- Stir in roasted sprouts, walnuts, cranberries and parsley into the bowl with warm millet. Add almost all of the dressing, and season with salt and pepper. Mix gently to combine. Taste and add the remaining dressing if needed. Serve warm and Enjoy!!⅔ cup Dried Cranberries, 3 tablespoons Parsley, chopped
Video
Notes
- While buying brussels sprouts, look for sprouts that are firm and the leaves are closely packed. Trim off the darker root ends, while prepping.
- Frozen sprouts can also be used instead of fresh. They roast up beautifully, just add bake them 2~3 minutes longer. Only difference I found between fresh and frozen is that the frozen ones tend to be slightly soft in the middle after roasting.
- Use any variety of millets that you have in the pantry. I like foxtail millet or pearl millet in this recipe.
- Millet can be subbed with other grains. Quinoa, brown rice, wild rice, barley, farro are all good options here.
- Do not add all of the dressing to the salad. Taste it and adjust accordingly.
- Millet grains tend to absorb the seasoning and might make the salad dry if left out for long. In that case, add the reserved dressing or a little bit more olive oil.
- Serve this roasted brussels sprouts salad warm for best taste. But leftovers can be refrigerated in an airtight container for up to 2 days. Microwave until heated through before serving. Drizzle some olive oil, if desired.
Veena Theagarajan
healthy salad.. yum!
alka
Your recipes are always healthy and the pictures are awesome
Jasmin JasminCookBook
What a beautiful bowl and the mixture in it... I think I could have these kind of breakfast fairly often.
Srivalli
Awesome one Pavani, lovely presentation too..
jenny
There is a problem with this recipe. It doesn't say how many Brussels sprouts to add or how to prepare them. I ended up slicing a few handfuls into strips and roasted according to the directions. A little crispy but overall pretty good. The salad is very good otherwise. It keeps reasonably well except it's a bit dry (I think the millet absorbs a lot of the dressing).
Rafeeda - The Big Sweet Tooth
That actually sounds very interesting - a delicious mix of complex carbs and with the tanginess of the cranberries and nuttiness of walnuts...
Seema Sriram
This looks like one I will enjoy with the walnuts and brussel sprouts in them. Will try them once we are back to winter.
Mayuri Patel
So many delicious ingredients in a salad. Hard to refuse a bowlful of this warm millet salad with Brussel sprouts. Hearty, filling and perfect during the cold season.
Archana
😀 any salad and I am all ears. I love this delicious salad. I have the ingredients need to buy the Brussels sprouts.
Love it. I will definitely be trying it. Only the roasting I will do on the stovetop. Currently between ovens...
Lata Lala
Warm Millet salad made with roasted Brussels Sprout, dried cranberries and walnuts, how could you resist this? Definately it's hearty, filling and delicious also.
Uma Raghupathi
Warm millet salad is perfect for this weather! I love adding walnuts to the salad. This looks yummy Pavani 🙂
Maira
Hi, after reading this remarkable piece of writing i am as well
glad to share my know-how here with mates.