Oat Picnic Salad

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
Category: Gluten-Free, Vegetarian
Oat Type: Oat Groats
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6


  • 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 almonds slivered, toasted (125 ml)
  • 1/2 cup cranberries dried (125 ml)


  • 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.
  • Prepare the dressing: in a small bowl, whisk together orange juice, vinegar, honey, soy sauce, garlic and orange zest.
  • In a large bowl, combine drained oats, grated carrot, celery, scallions, almonds and cranberries.
  • Pour the dressing over the salad and toss to combine. Taste and adjust seasonings, if needed.
  • Let stand, covered, for one hour to let flavors develop.
  • Serve at room temperature or chilled.