Summer Steel Cut Oat Salad with Maple Miso Balsamic Dressing
Summertime calls for easy delicious salads that are filled with fresh ingredients. This vegan arugula salad is tangy, yet sweet, and easy to make!
Gluten Free, Vegan, Vegetarian
steel cut oats
, gluten free if needed, cook according to package directions
ears fresh corn on the cobb
or 2 cups frozen corn
a splash of veggie broth or oil for sautéing corn
Maple Miso Balsamic Dressing
Cook oats according to the package directions, I like to use broth for more flavor. I also use less than the recommended liquid because I like mine al dente.
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.
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