This salad is intended to be a cold salad and can be prepared ahead of time.
1 1/2 pounds of Brussels sprouts, ends trimmed and sliced in half or quartered
1-2 tablespoons olive oil
Salt and pepper to taste
1 cup dried millet
1/2 cup dried cranberries
Preheat oven to 425 degrees F. Place Brussels sprouts in 9″ x 13″ glass baking dish and toss with olive oil, salt, and pepper. Roast 10-20 minutes, depending on size of sprouts. They should be fork tender, but not mushy. While sprouts are roasting, prepare millet by adding to saucepan with 2 cups of water. Bring to boil, then reduce to simmer for about 20 minutes. Turn off heat and fluff with fork. Allow millet and Brussels to cool once cooked. Combine and add cranberries. Slowly add creamy miso dressing (see below), reserving any extra dressing to accompany another dish.
Creamy Miso Dressing
1 cup plain Greek yogurt
2 tablespoons miso paste
1 teaspoon vinegar
1 cloves minced garlic
Water to thin
Combine all ingredients in a large glass measuring cup. Stir with a fork to adequately dissolve miso paste, and use water to thin to desired consistency (about 2 tablespoons).
We thank Virginia Newman for this recipe.