Oat Berry Salad with Walnuts and Gorgonzola
A hearty grain salad with tart cherries and sharp blue cheese
Why This Recipe Works
Oat berries, or whole groats, offer a remarkably chewy texture that provides a sturdy base for this savory-sweet salad. Placing a towel under the lid during the resting phase is the secret to perfectly fluffy grains that don't clump.
Instructions
Heat the oil in a large saucepan over medium heat until shimmering. Add the shallot and cook until softened and translucent, about 2 minutes.
Stir in the water, oat berries, and salt and bring to a simmer. Reduce the heat to low, cover, and simmer until the oat berries are tender but still have a pleasant, slight chew, 30 to 40 minutes.
Remove the pot from the heat. Lift the lid, lay a clean, folded dish towel across the top of the pan, and replace the lid firmly — this absorbs excess steam so the grains stay distinct.
Fluff the oat berries with a fork and gently fold in the walnuts, cherries, and parsley. Season with salt and pepper to taste and drizzle with the vinegar.
Serve at room temperature, sprinkling individual portions with the crumbled Gorgonzola.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
Can I make this ahead of time?
The oat berries can be cooked 1-2 days in advance. Store in the refrigerator.
