I heard on the radio the other day that spring is officially only 60 days away! That got me thinking about seasonal recipes for the upcoming rise in temperature. I always have enjoyed creating grain salads with a plethora of chopped herbs and greens, seeds and fruit. This salad is no different and really is hearty enough to stand on its own as a vegan entree–especially with the rich lemon tahini dressing–but it would be fantastic paired alongside grilled fish, chicken or steak as well. What makes this salad so special is that the ingredients are all finely chopped to create an explosion of flavor in every bite. Pomegranate arils add a juicy burst that compliments the bright herb flavors. I used millet as the grain in this dish for its light and fluffy texture, but quinoa and couscous would be great as well.
Because there are so many flavor components in the salad itself, I kept the dressing simple. If you have used tahini before, you know it doesn’t need a lot of fluff along with it to add devious creamy sesame flavor to any dish. I hope you find this salad as wonderful as I do and enjoy it well into the warmer months when you are craving a healthy and satisfying salad.