Blueberry Oat Grain Salad

October 2, 2020
Created by Jonnell Masson, MS, RDN, CD
1 hour 45 minutes
Serves 8
  • 1 cup uncooked whole oat groats, barley, or wheat berries
  • Vinaigrette
  • 1/4 cup red wine vinegar
  • 1 Tbsp Dijon mustard
  • 1 tsp sugar
  • Salt and freshly ground pepper
  • 1/4 cup extra-virgin olive oil
  • Salad
  • 4 cups baby kale
  • 1 cup snow peas, cut on the bias in thirds
  • 2 cups fresh blueberries
  • 1/2 cup chopped toasted pecans
  • 3/4 cup crumbled feta cheese

In a saucepan over high heat, bring 4 cups water and oat groats to boil. Cover, reduce heat to low and simmer 45-50 minutes. Transfer oats to a strainer. Rinse under cold running water until cool.

Meanwhile, to make vinaigrette, in a medium bowl, whisk together vinegar, mustard, sugar, salt and pepper. Whisking constantly, add oil in a slow, steady stream and continue whisking until thickened. Taste and adjust the seasoning, as desired.

In a large bowl, toss together kale, oat groats, snow peas and 1/4 cup of vinaigrette. Let stand 30 minutes.

Add blueberries and pecans, season with salt and pepper and toss to combine. Sprinkle with feta and serve with remaining vinaigrette, if desired.