Cooking Instructions

• Preheat oven to 450°F.
• Place the sweet potato pieces on a sheet pan and drizzle with 1 tbsp olive oil, 1 tsp kosher salt, and pepper and toss well.
• Arrange pieces in one layer and roast for 25 to 30 minutes, turning once.
• In a large skillet, toast steel cut oats over medium heat for 5 minutes until fragrant and nutty, stirring constantly.
• Boil water in a small saucepan.
• Transfer toasted oats to a large bowl and pour over boiling water and 1/4 tsp salt.
• Cover and let stand for 20 minutes or until oats have absorbed all the water.
• Fluff with a fork (note that oats are purposely undercooked to retain texture and bite).
• *To prepare the dressing, whisk together olive oil, vinegar, shallot, lemon zest, and salt & pepper. In a large bowl, combine the cooled oats, sweet potatoes, spinach, avocado and cranberries.
• Add dressing and toss well to combine. Serve cold or at room temperature.

Brought to you by Sam Stephens of OatMeals NY.

Cook Note: If you prefer a softer oat texture, prepare oats the day before and store overnight in refrigerator until salad is assembled or pour boiling water over oats in the skillet and cook for 30 to 60 seconds before transferring to a large bowl.