Millet and Kale Salad Recipe

Rinse millet and add to a pot with water and a pinch of salt. Bring to a boil then reduce heat and let simmer for 20-25 minutes, or until tender and water has been absorbed.

While the millet is cooking, add kale to a large salad bowl with a pinch of salt and massage for a few minutes with your hands to help break down the fibers. Set aside.

Toast almonds in a small pan over medium heat, stirring constantly, until golden brown and fragrant.

When millet is done, fluff with a fork and add it to the bowl with the kale. Add in the toasted almonds, dried cranberries, and feta cheese and toss everything to combine.

In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and pepper until well combined. Drizzle dressing over the salad, toss again to coat, and then serve!