Festive Oat Salad Mix (Printable Version)
Nutty oats combined with colorful veggies and fresh herbs for a wholesome, refreshing mix.
# What You'll Need:
→ Grains
01 - 1 cup steel-cut oats
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Vegetables & Fruits
04 - 1/2 cup diced red bell pepper
05 - 1/2 cup diced cucumber
06 - 1/2 cup halved cherry tomatoes
07 - 1/4 cup finely chopped red onion
08 - 1/2 cup pomegranate seeds
09 - 1/4 cup chopped fresh parsley
10 - 1/4 cup chopped fresh mint
→ Nuts & Cheese
11 - 1/4 cup toasted walnuts, roughly chopped
12 - 1/4 cup crumbled feta cheese (optional)
→ Dressing
13 - 3 tablespoons extra virgin olive oil
14 - 2 tablespoons freshly squeezed lemon juice
15 - 1 tablespoon honey or maple syrup
16 - 1 teaspoon Dijon mustard
17 - 1/2 teaspoon ground cumin
18 - Salt and black pepper, to taste
# How To Make:
01 - Bring water and salt to a boil in a saucepan. Add oats, reduce heat, and simmer for 12 to 15 minutes until tender but not mushy. Drain and allow to cool.
02 - In a large bowl, mix cooled oats with red bell pepper, cucumber, cherry tomatoes, red onion, pomegranate seeds, parsley, and mint.
03 - Whisk together olive oil, lemon juice, honey or maple syrup, Dijon mustard, ground cumin, salt, and black pepper in a small bowl until emulsified.
04 - Pour dressing over the salad mixture and toss gently to combine all ingredients evenly.
05 - Incorporate toasted walnuts and crumbled feta cheese, if using, tossing lightly to distribute.
06 - Adjust seasoning to taste. Serve chilled or at room temperature.
# Expert Advice:
01 -
- It's a salad that actually fills you up—the oats make it substantial enough to be a full meal.
- You can prep it in under 35 minutes, and it tastes even better the next day when the flavors get cozy with each other.
- It bridges that awkward space between warm and cold foods, so it works whether you're eating it straight away or chilled.
02 -
- Don't skip cooling the oats before mixing them with the vegetables, or the heat will wilt everything and make the whole salad taste limp.
- The dressing needs real lemon juice and good olive oil—these two ingredients are doing most of the work, so they can't be corners you cut.
- Pomegranate seeds have a short window where they're bright and juicy, so if you can find them in season, use them freely; out of season, they're not worth buying.
03 -
- If your pomegranate seeds taste mealy or bitter, they weren't ripe or fresh enough—this is one ingredient where quality truly matters.
- Whisk your dressing with real conviction until it looks creamy and emulsified; a rushed dressing tastes thin and separated no matter what oils you use.