New Year Oat Salad (Printable Version)

Nutty oats blend with crisp vegetables and fresh herbs in a citrusy, refreshing salad.

# What You'll Need:

→ Grains

01 - 1 cup rolled oats
02 - 2 cups water
03 - 1/2 teaspoon salt

→ Vegetables

04 - 1/2 cup cherry tomatoes, halved
05 - 1/2 cup cucumber, diced
06 - 1/2 red bell pepper, diced
07 - 1 small carrot, grated
08 - 2 green onions, thinly sliced

→ Fresh Herbs

09 - 1/4 cup fresh parsley, chopped
10 - 2 tablespoons fresh mint, chopped

→ Dressing

11 - 3 tablespoons extra virgin olive oil
12 - 2 tablespoons fresh lemon juice
13 - 1 tablespoon orange juice
14 - 1 teaspoon honey or maple syrup
15 - 1/2 teaspoon Dijon mustard
16 - Salt and black pepper, to taste

→ Optional Add-Ins

17 - 1/4 cup toasted walnuts or sunflower seeds
18 - 1/4 cup crumbled feta cheese (omit for vegan)

# How To Make:

01 - In a medium saucepan, bring water and salt to a boil. Stir in oats, reduce heat, and simmer uncovered for 10 to 12 minutes, stirring occasionally, until tender but not mushy. Drain any excess water and let cool completely.
02 - In a large mixing bowl, combine the cooled oats, cherry tomatoes, cucumber, red bell pepper, carrot, green onions, parsley, and mint.
03 - In a small bowl, whisk together olive oil, lemon juice, orange juice, honey or maple syrup, Dijon mustard, salt, and black pepper until emulsified.
04 - Pour the dressing over the oat and vegetable mixture and toss gently to combine.
05 - Fold in toasted walnuts or sunflower seeds and crumbled feta cheese, if using. Taste and adjust seasoning as needed.
06 - Refrigerate the salad for 10 to 15 minutes to enhance the flavors before serving.

# Expert Advice:

01 -
  • It uses everyday ingredients in a completely unexpected way that feels exciting without being complicated.
  • The textures keep you interested with every bite, from tender oats to crisp vegetables and crunchy seeds.
  • You can prep it ahead and it actually tastes better after the flavors meld in the fridge.
  • It works as a light main dish or a hearty side that doesn't weigh you down.
02 -
  • Let the oats cool completely before mixing or they'll wilt the herbs and vegetables into a sad, limp mess.
  • Don't overdress the salad, start with three quarters of the dressing and add more only if needed.
  • If you're making this ahead, hold off on adding the nuts and herbs until just before serving so they stay crisp and vibrant.
03 -
  • Toast your nuts or seeds in a dry skillet until they smell nutty and turn golden, it only takes three minutes but doubles the flavor.
  • Use a microplane to zest the lemon and orange into the dressing for an extra layer of citrus brightness.
  • If you want a creamier dressing, add a spoonful of tahini or Greek yogurt and whisk until smooth.

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