Oat and Sweet Potato Salad - alive magazine

Name: Oat and Sweet Potato Salad - alive magazine
Ingredients: 1 Tbsp (20 ml) grapeseed oil, divided; 1 cup (250 ml) oat groats; 1 medium onion, diced; 2 cups (500 ml) reduced-salt vegetable stock; 450 g sweet potato, peeled and cubed; 2/3 cup (160 ml) roughly chopped hazelnuts; 2 medium carrots, finely chopped; 2 cups (500 ml) finely sliced kale (cavolo nero); 396 g can black beans, drained and rinsed; 2/3 cup (160 ml) dried cherries or cranberries; ½ cup (125 ml) diced feta cheese; 3 tsp (15 ml) fresh thyme; ¼ cup (60 ml) extra-virgin olive oil; 1 ½ Tbsp (30 ml) apple cider vinegar; 3 tsp (15 ml) honey; ¼ tsp (1 ml) black pepper; ¼ tsp (1 ml) red chilli flakes

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Serves 8 You can serve this salad as a main dinner course for a crowd, or toss it together on a lazy Sunday afternoon and you’ll be set for a week’s worth of…

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