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Cranberry Mango Millet Salad

by August 30, 2017

This salad combines millet and quinoa for slightly higher protein content. Lighten up your lunch with this mango, dried cranberries, and spinach salad topped with a sweet lemon poppy seed dressing. So delicious!

Eating Style:

Dairy-free, Egg-free, Gluten-free, Refined Sugar-free, Soy-free, Vegan, Vegetarian

Prep Time:




  • 1 cup millet
  • 1/2 cup quinoa
  • 3 cup water
  • 1 cups fresh spinach, chopped
  • 1 mango, cubed
  • 1/2 cup slivered almonds
  • 1/2 cup unsweetened dried cranberries
  • 1/4 cup yellow onions, diced
Lemon poppy seed dressing
  • 1/4 cup lemon juice
  • 1.5 tablespoon raw unpasteurized honey – see note
  • 2 tablespoon Dijon mustard
  • 1 tablespoon poppyseeds
  • 1/4 teaspoon herbamare


  1. Place millet and quinoa in a strainer and rinse in cold water for a couple of seconds. Place rinsed grains in a medium sized saucepan and combine with water. Cover and bring to a boil. Once boiling, reduce heat to simmer and allow to cook for 10-15 minutes, or until water has absorbed. Remove from heat and allow to sit with the lid on for 10 minutes before removing and allowing to cool.
  2. Meanwhile, combine remaining salad ingredients in a large bowl. Add lukewarm or chilled grains. Stir to combine.
  3. In a small bowl, mix together lemon poppy seed dressing ingredients before pouring over the salad. Serve at room temperature or cold.


To keep recipe vegan, replace honey with maple syrup or coconut nectar

Nutrition Information Per Serving



Calories from Fat:


Total Fat:

6.5 g

Saturated Fat:

0.7 g


138 mg


40.9 g

Dietary Fiber:

5.5 g

Net Carbs:

35.4 g


5.1 g


7.8 g


Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

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