How to make
Boil the millet according to the instructions on the package.
It is usually boiled in a ratio of 3:1 (water:millet) for about 20 minutes. If the peeled millet is overcooked, it can become mushy, so be careful.
Once done, transfer to a large colander and rinse under cold running water. Leave it to drain perfectly and stir to prevent them from sticking to each other.
While the millet is cooling, clean and roughly chop the lettuce. Cut the pear and apple into thin slices and the carrots into long thin strips (using a vegetable peeler or mandolin).
Sprinkle the vitamin salad with the walnuts and season with extra virgin olive oil, apple cider vinegar, pomegranate sauce, salt and lime juice.
If desired, you can also add finely grated lime peel for even more freshness.
Mix well and serve the autumn salad with millet immediately while it is fresh and crunchy.
Enjoy your meal!
