Summertime calls for easy delicious salads that are filled with fresh ingredients. This vegan arugula salad is tangy, yet sweet, and easy to make!
It’s that time of year…summer, barbecues, cool refreshing meals…this vegan arugula salad recipe fits the bill. I first created this last year for a recipe competition. While looking for a last minute fun dish for 4th of July, I found it in the archives and decided it was prefect!
Thank goodness because after two failed desserts I needed something good or I was going to cry. I added my new Maple Miso Balsamic Sauce to this as dressing and man oh man did it take it up a notch!
It’s Like A Party In Your Mouth!
This is a perfect easy dish to bring to that summer barbecue, especially your 4th of July party with all the color it has! You will drool at the combination of sweetness and tang not to mention the crisp, crunchy and soft textures throughout this vegan arugula salad.
I love having the variety in my meals, it makes eating so much more fun. This salad is also very versatile so go ahead and use up leftover veggies you have in your fridge.
Some Variation Ideas
- sun dried tomatoes
- blueberries
- spinach
- nuts
- apple
- scallions
I know you will love it, and don’t you want to be the talk of the party as your guests devour every last bit of the dish you brought?! So run to the store, grab the mere 10 ingredients you need (including those in the dressing, what?!) and get cooking.
More Salads You Might Like;
- Healthy vegan macaroni salad
- Italian orzo salad
- Greek farro salad
- Avocado and Kale Salad with Butternut Squash
Make sure to let me know how it turns out! You can leave a comment here, find me on Facebook or tag me on Instagram at veggiesdontbite #veggiesdontbite so I don’t miss it!
- 2 cups gluten free steel cut oats cook with water or veggie broth
- 2 cups pitted cherries
- 2 ears fresh corn on the cobb or 2 cups frozen corn
- 6 cups arugula
- 1 cup pine nuts
- 1/2 cup chives
- a splash of veggie broth for sautéing corn
- Maple Miso Balsamic Dressing
- Cook oats like you would rice, using 2 cups water or veggies broth on the stove top or rice cooker.
- Meanwhile, wash cherries, corn, chives and arugula. Chop only 2 cups of the arugula and chop chives. Pit and slice cherries in half. If using fresh corn on the cobb, slice the kernels off the cobb.
- While oats are cooking, sauté corn kernels using veggie broth until golden. Remove from heat.
- Make Maple Miso Balsamic Dressing if haven’t already.
- When oats are done cooking, place in a large bowl and fluff with fork. Add corn, cherries, the 2 cups of chopped arugula, pine nuts and chives and mix well.
- To assemble, place 1 cup of leftover arugula in each plate, top with oat mixture and drizzle with maple miso balsamic dressing.
- If you don’t care if this is gluten free then you can use regular steel cut oats. Any variety of cherries will work, but I used sweet red cherries.
- You can use water instead of veggie broth, but the broth gives the oats a really good taste after cooking.
- Tips to prep ahead: Wash and chop cherries and veggies. Cook Oats. Make dressing.
This post is also part of a Meat Free Mondays post, see it here…
Emily Kemp says
This looks so delicious, love the sound of that dressing!
janet @ the taste space says
What a fun way to eat savoury oats. I never would have thought to do it this way but it looks awesome. 🙂
veggiesdontbite says
Thanks so much Janet! It’s fun to change things up a bit from time to time! I need to go check out that portobello salad you have going on, sounds amazing!
Bianca @ ElephantasticVegan says
I should eat more oats because this salad looks delicious! And the cherries in the salad are such a great idea!
veggiesdontbite says
Thanks so much Bianca! Yes, the cherries and oats really make it different but so good! We love oats over here!
Ashley @ Fit Mitten Kitchen says
Mmm that maple miso dressing! YUM.
veggiesdontbite says
Thanks so much Ashley! I love the dressing, such a different but awesome flavor!
Anna says
looks delicious!!!
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veggiesdontbite says
Thank you Anna!! It’s such a different but great salad!
Courtney Toller says
This looks delish! I’m making this for a BBQ at my parents house on Sunday. Do you I think I could use rolled oats, that’s what I have at home, or do they have to be steel cut? Also would you wait to add the dressing till you serve it? Have a great weekend! Happy 4th!
veggiesdontbite says
Thanks Courtney! Rolled oats would make this much different since they are softer and these are really al dente like. They almost have a rice like texture, don’t get mushy like regular rolled oats. If you don’t have those, or don’t want to go to the store which I totally get, then I would use rice or farro. Even quinoa. You definitely want something more the texture of rice than traditional roles oats for this. I would wait to add the dressing until you serve too. I’m weird with textures and letting salads get mushy with dressing. LOL. Hope you have an awesome 4th!! Let’s play again soon!
Courtney Toller says
Thank you! I actually thought about subbing farro cause I was worried about the rolled oats. I’m a real chef! Lol! Have a great 4th and yes let’s definitely play again soon!
veggiesdontbite says
Lol! You totally are! Hope the salad turns out great! Happy 4th!
The Vegan 8 says
Jenn took the words out of my mouth! I’m immediately reminded of how versatile oats are..she even made sausage out of them! I’ve never done steel cut oats as a salad before, but I imagine it has a similar mouthfeel as rice, so it’s a great idea! I bet that dressing does make it taste super delicious and I love corn in my salads, I pretty much like corn in anything I eat, lol! Love the red bowl…it’s my favorite color 🙂
veggiesdontbite says
Yes! Oats are so versatile. These definitely remind me of a rice type salad. I actually use my oats in a vegan meat for tacos, love it! Thanks so much for your sweet comments!
Jenn says
So pretty! I have Kathy Hester’s cookbook, OATrageous Oatmeal, and it’s AMAZING how versatile oats can be! She has tons of savory dishes too. And I LOVE the addition of the cherries…my fave!
veggiesdontbite says
Thanks so much Jenn! Yes, I love the savory uses of oats, I use them in a taco meat sauce too! The cherries really stand out in this salad, and with the spicy arugula are so good!
Natalie @ Feasting on Fruit says
When I saw this I was instantly intrigued, I’ve never seen a salad like this before! Oats in a savory dish? And cherries in a grain salad? But it looks so DELICIOUS! Perfect for this time of year when corn and cherries are both in season. I bet it would be great warm or chilled! And I love your pictures too, that red bowl really pops <3
veggiesdontbite says
Thanks so much Natalie!!! It was definitely something I created to be different. And I was trying to use produce that was in season, pairing the sweet and the savory. It’s excellent both warm and right out of the fridge, but this time of year I love it cold!