Pour the millet in a medium saucepan and cook over medium heat, swirling the pan and moving the millet with a wooden spoon until toasted (about 5 minutes). Add 2 cups of water and salt then bring to a boil over high heat. Cover and reduce the heat to low. Simmer until water is absorbed and millet is soft yet al dente (about 15-20 minutes).
While the millet is cooking, zest and squeeze the lemon into a large mixing bowl. Add the maple syrup and oil, whisking ingredients until combined.
When millet is finished cooking, fluff with a large fork and allow to cool for ~5 minutes. Add the millet to the mixing bowl with dressing and then add cranberries and blueberries. Fold gently to combine. Serve millet mixture over a bed of fresh greens and enjoy.