Power Greens & Millet Salad

If you haven’t tried millet yet, we highly recommend this nutty, gluten-free grain as a staple ingredient to have in your pantry. Here, we combine it with kale, navy beans and eggs for a salad with staying power.

Mighty Millet

While it’s perhaps not the best known among the ancient grains, millet is a rich source of catechins like quercetin, which support the liver and kidneys in detoxifying the body, as well as selenium and pantothenic acid, which guard against free-radical damage.

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Prep Time
20 min
45 min



  • 2 carrots, cut into thin rounds
  • 1 yellow onion, diced
  • 1 tbsp avocado oil
  • ¼ tsp each sea salt and ground black pepper (TRY: Simply Organic Ground Black Pepper)
  • ½ cup dry millet
  • 2 cups kale, stemmed and chopped
  • 4 large eggs, hard-boiled or soft boiled
  • 1 cup BPA-free canned unsalted navy beans, drained and rinsed
  • 1/3 cup chopped raw unsalted almonds
  • 2 tbsp hemp seeds


  • 2 tbsp balsamic vinegar 
  • 2 tbsp pure maple syrup 
  • 1 tbsp Dijon mustard (TRY: Woodstock Organic Dijon Mustard)
  • 1 tsp minced fresh rosemary
  • sea salt and ground black pepper, to taste


1. Preheat oven to 375°F.

2. Prepare salad: On a large parchment-lined baking sheet, add carrots and onions. Drizzle with oil, sprinkle with salt and pepper and toss. Bake for 30 minutes, until soft.

3. Meanwhile, toast millet in a dry saucepan for 4 minutes until golden. Add 1 cup water, bring to a boil, reduce heat and simmer for 15 minutes. Remove from heat and let stand 10 minutes.

4. Prepare dressing: In a small bowl, whisk together all dressing ingredients.

5. To a large bowl, add kale and massage with dressing. Top with eggs, carrots, onion, millet, beans, almonds and hemp seeds; toss.

Note: If following our Meal Plan, store components separately in the refrigerator. Massage dressing into kale and toss with eggs, carrots, onion, millet, navy beans, almond and hemp seeds just before eating.

Nutrition Information

  • Serving Size ½ of recipe
  • Calories 746
  • Carbohydrate Content 79 g
  • Cholesterol Content 373 mg
  • Fat Content 36 g
  • Fiber Content 12 g
  • Protein Content 27 g
  • Saturated Fat Content 6 g
  • Sodium Content 727 mg
  • Sugar Content 23 g
  • Monounsaturated Fat Content 18 g
  • Polyunsaturated Fat Content 7 g