Oat and Sweet Potato Salad - alive magazine

Name: Oat and Sweet Potato Salad - alive magazine
Ingredients: 4 tsp (20 mL) grapeseed oil, divided; 1 cup (250 mL) oat groats; 1 medium onion, diced; 2 cups (500 mL) low-sodium vegetable broth; 1 lb (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; 1 - 14 oz (396 g) can black beans, drained and rinsed; 2/3 cup (160 mL) dried cherries or cranberries; 1/2 cup (125 mL) diced feta cheese; 1 Tbsp (15 mL) fresh thyme; 1/4 cup (60 mL) extra-virgin olive oil; 2 Tbsp (30 mL) apple cider vinegar; 1 Tbsp (15 mL) honey; 1/4 tsp (1 mL) black pepper; 1/4 tsp (1 mL) red chili flakes

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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 healthy…

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