Summer Steel Cut Oat Salad with Maple Miso Balsamic Dressing

2 servings

1 cups steel cut oats , gluten free if needed, cook according to package directions

1 cups pitted cherries

1 ears fresh corn on the cobb or 2 cups frozen corn

3 cups arugula

½ cup pine nuts

¼ cup chives

a splash of veggie broth or oil for sautéing corn

Maple Miso Balsamic Dressing

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Cook oats according to the package directions, I like to use broth for more flavor. I also use less than the recommended liquid because I like mine al dente.
Meanwhile, wash cherries, corn, chives and arugula. Chop only 2 cups of the arugula and chop chives. Pit and slice cherries in half. If using fresh corn on the cobb, slice the kernels off the cobb.
While oats are cooking, sauté corn kernels using veggie broth until golden. Remove from heat.
Make Maple Miso Balsamic Dressing if haven’t already.
When oats are done cooking, place in a large bowl and fluff with fork. Add corn, cherries, the 2 cups of chopped arugula, pine nuts and chives and mix well.
To assemble, place 1 cup of leftover arugula in each plate, top with oat mixture and drizzle with maple miso balsamic dressing.