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4 from 1 vote

Oat Picnic Salad

Our Oat Picnic Salad, studded with toasted almonds and tart dried cranberries, can be served cold or at room temperature, making it a terrific addition to your next picnic or potluck. Oat groats have a delightfully chewy texture and stand-up well in the flavorful dressing.
Course Sides, Salads and Soups
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6

Ingredients

  • 2 cups oat groats (500 ml)
  • 2 Tbsp extra-virgin olive oil (30 ml)
  • 2 Tbsp apple cider vinegar (30 ml)
  • 2 Tbsp orange juice (30 ml)
  • 1 tsp orange zest (5 ml)
  • 1 small clove garlic, minced
  • 1 tsp soy sauce (5 ml)
  • 1 tsp honey (5 ml)
  • 1 carrot, grated
  • 2 celery stalks, finely diced
  • 2 scallions, thinly sliced
  • 1/2 cup slivered almonds, toasted (125 ml)
  • 1/2 cup dried cranberries (125 ml)

Instructions

  1. Cook oat groats in boiling water with a generous pinch of salt for 25-30 minutes. Drain and rinse well under cold running water. Allow oats to drain completely before assembling salad.
  2. Prepare the dressing: in a small bowl, whisk together orange juice, vinegar, honey, soy sauce, garlic and orange zest.
  3. In a large bowl, combine drained oats, grated carrot, celery, scallions, almonds and cranberries.
  4. Pour the dressing over the salad and toss to combine. Taste and adjust seasonings, if needed.
  5. Let stand, covered, for one hour to let flavors develop.
  6. Serve at room temperature or chilled.

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