Rinse the millets first, and then combine with twice the amount of water and bring to a boil. Once it starts boiling, reduce heat to a simmer and cook for around 8-10 minutes until tender or most of the liquid is absorbed. Remove from heat and let it stand for a couple of minutes. Drain if there’s extra liquid, remove into another bowl and fluff so that the millets don’t stick together. Season with salt and lime juice.
In a sheet pan, arrange the cauliflower florets, pumpkin, and onion chunks. Drizzle with olive oil, and season with salt and pepper. Mix and then roast in the oven until tender and slightly charred. Make sure to toss the vegetables halfway through to ensure even roasting.
Make the dressing by combing the herbs with the greek yogurt, and vinegar in the bowl of a blender. Blend until you get a smooth and creamy dressing. Add a touch of honey or agave for sweetness, and season with salt and pepper. Taste and adjust as per preference.
To assemble the salad, start with making a base with the millets. Top with the roasted veggies and micorgreens; dot with pomegranate arils, and sprinkle the pumpkin seeds at the end. Spoon the dressing generously on the salad. Alternatively, you can mix everything together in a big bowl and serve.
To pack this salad (for picnics, office lunches, or when on-the-go), use a mason jar. Layer the millets at the bottom, followed by the roasted veggies, then the pomegranate and pumpkin seeds, lastly followed by the microgreens. Pack the dressing separately and just toss together before eating!
Recipe by Sprig & Vine at http://sprigandvine.in/modern-millet-salad/