Looking for a recipe to avoid turning on the oven? Well look no further! This blooming squash blossom salad is the perfect summer pick-me up. Find out why below!

Blooming Squash Blossom Salad with Millet and Blueberries

Serves 6 to 8 people. 

Ingredients:

• 1 cup millet, (substitutes well with quinoa)
• 2 tbsp white balsamic vinegar
• ¼ cup fresh lemon juice
• 1 tsp Dijon mustard
• ½ cup avocado oil or extra-virgin olive oil
• 1 clove garlic, crushed, left whole
• 1 tsp dried oregano
• Freshly ground black pepper
• ½ tsp sea salt
• 4 cups mixed greens
• 1 cup fresh blueberries
• ½ cup fresh blackberries
• 8 squash blossoms
• ½ jalapeño, thinly sliced (optional)
• 1 Blueberry Cashew Perfect Bar, chopped

Directions: 

1. In a fine mesh sieve, rinse the millet under cold water and strain. Add the millet with 3 cups of water in a medium saucepan. Season the water with salt and bring to a boil, cover, reduce the heat, and gently simmer for 12-15 minutes. Remove from heat and return to the fine mesh sieve to drain the remaining cooking liquid. Transfer the millet to a serving dish and let stand at room temperature.
2. Meanwhile, make the dressing: In a small bowl, whisk to combine the balsamic, lemon juice, mustard, oil, oregano, and add in the crushed garlic clove. Season the dressing with cracked black pepper and salt and set aside.
3. Just before serving, add the arugula, blueberries, and blackberries to the bowl of cooked millet. Pour over the dressing, discarding the garlic clove and toss to coat. Taste to adjust seasonings with salt and pepper. Fold in the squash blossoms and jalapeños if desired, and crumble over the chopped perfect bar. Serve.

*This salad is best enjoyed the day it’s made.

Tip: You can purchase squash blossoms at your local farmers market. You’ll want to use them within the first two days, as their shelf life is short.

Did you give this recipe a try? Show us how it turned out by tagging us @perfectbar and using #itsjustperfect.