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This cold sprouted oat salad is so bright and refreshing, not to mention quick and simple to throw together! The sweet, chewy and hearty sprouted hulless oats are balanced by the crunchy fresh veggies and tart lemon vinaigrette. It’s wonderful on its own, or it pairs well as a side dish with fish. It also doesn’t go soggy, so it’s the perfect make-ahead lunch or even a great choice for potlucks, just sprinkle the feta on top when you’re ready to eat.
Sprouted hulless oats naturally grow without a hull, so all the whole grain protein and fibre stay intact (while most oats need to go through the damaging dehulling process). They’re high in protein, fibre and iron, and cook quickly like rice or quinoa. They have a really lovely chewy texture, they almost pop as you bite into them, so they work really well in grain salads like this one. They add a satisfying heartiness to Greek salad, which makes it a filling and nourishing full meal.
To make this Mediterranean Sprouted Oat Salad, simply cook the oats using the package directions, or use one of the methods from our cooking guide. Rinse well under cold water to let them cool, oats are naturally quite dusty, so make sure the water is running clear. Chop the veggies, whisk up the dressing and viola! A nutritious, fresh, delicious salad in under 30 minutes.
If you would like to make this recipe vegan, simply omit the feta (or use a vegan alternative) and replace the honey in the dressing with another liquid sweetener of choice.
