Name: Oat salad with smokey honey dressing
Ingredients: 185 g /1 cup oat groats; 600 g / 2-1/2 cups water; 1 g / ¼ tsp. salt; 45 ml / 3 Tbsp. rice vinegar or vinegar of choice; 40 g / 2 Tbsp. honey or brown sugar; 1 clove garlic (pressed, mince, or grated); 2.5 ml / ½ tsp. Dijon; 5 ml / 1 tsp. smoked paprika; 5 ml / 1 tsp. salt; 2.5 ml / ½ tsp. freshly ground black pepper; 90 ml / 6 Tbsp. vegetable oil; 120 ml / ½ cup finely diced red onion; 250 ml / 1 cup diced red pepper; 180 ml / ¾ cup chopped dates; 180 ml / ¾ cup toasted almonds (chopped); 1 litre / 4 cups arugula OR mizuna OR other salad green; Optional – 240 ml / 1 cup cooked corn niblets

Oat salad with smokey honey dressing

Course: Mains, Sides, Salads and Soups

Ingredients Instructions Video

Ingredients

185 g /1 cup oat groats
600 g / 2-1/2 cups water
1 g / ¼ tsp. salt
45 ml / 3 Tbsp. rice vinegar or vinegar of choice
40 g / 2 Tbsp. honey or brown sugar
1 clove garlic pressed, mince, or grated
2.5 ml / ½ tsp. Dijon
5 ml / 1 tsp. smoked paprika
5 ml / 1 tsp. salt
2.5 ml / ½ tsp. freshly ground black pepper
90 ml / 6 Tbsp. vegetable oil
120 ml / ½ cup finely diced red onion
250 ml / 1 cup diced red pepper
180 ml / ¾ cup chopped dates
180 ml / ¾ cup toasted almonds chopped
1 litre / 4 cups arugula OR mizuna OR other salad green
Optional – 240 ml / 1 cup cooked corn niblets

Instructions

Combine the oat groats with the water and salt in a small pot and bring to a boil. Reduce heat to low, cover, and cook for 30 minutes until most of the water is absorbed and oats are softened. Drain well and set the oats aside to cool to room temperature.
Meanwhile, toast the almonds in a 350 F oven for about 8 minutes until lightly toasted. Cool and chop.
In a small bowl, combine the minced garlic with the smoked paprika, the salt, the pepper, the Dijon mustard, the honey, and the vinegar. Mix well until honey is dissolved and the mixture looks uniform.
Slowly whisk in the oil until a smooth dressing forms.
In a large bowl, combine the cooked and cooled oat groats with the diced red onion, diced red bell pepper, the toasted chopped almonds, and the chopped dates. Mix the dressing again and pour it on the salad. Mix well. If you want to add the corn, mix it in now.
Add the arugula (or other salad green) and mix again. Serve immediately.
This salad keeps well in the fridge for 3 days, although the greens do wilt a bit.