The variety of flavors and textures in this salad make it memorable and crave-able.  The vegetables, grain, and dressing can be prepared ahead for an easy weeknight meal. To add even more fiber and staying power, consider mixing in 1 cup of cooked lentils (brown, green or black).

Makes about 6-8 servings (5 cups).

Roasted Veggies:

• 2 carrots, scrubbed and cut into ½” pieces
• 1 medium sweet potato, peeled and cut into ½” pieces
• 2 tablespoons oil
• ⅛ teaspoon nutmeg, freshly grated
• ½ teaspoon cinnamon, ground
• ½ teaspoon ginger, ground
• ¼ teaspoon smoked paprika
• 1/8 tsp cayenne pepper (optional)

Grain Salad:

• 1 cup whole oat groats, uncooked
• 2 cups mixed lettuce greens, chopped

 Sherry Vinaigrette:

• ¼ cup sherry vinegar
• 1 Tbsp honey
• 2 tsp Dijon mustard
• ¼ cup olive oil
• Salt and pepper

 Toppings:

• ½ cup pistachios, toasted and roughly chopped
• ¼ cup fresh mint, roughly chopped
• 2 Tbsp chives (or green part of scallions), thinly sliced 
• ⅓ cup chopped dried apricots (or dried cranberries)
• ½ cup feta cheese (or plant-based feta), crumbled

 Instructions:

1. Preheat oven to 400 degrees Fahrenheit.
2. Add carrots and sweet potatoes to a large bowl, drizzle with olive oil, add nutmeg, cinnamon, paprika, ginger and cayenne. Toss to combine.
3. Spread vegetables onto a baking sheet and cook for about 20 – 30 minutes, until softened but still firm.
4. While vegetables bake, cook the oat groats in 6 cups water at low-boil over medium-high heat, uncovered until soft, about 30 minutes. Drain off cooking water.
5. For sherry vinaigrette, add all ingredients to the bowl and whisk.
6. Chop pistachios. Prepare other toppings (herbs, dried cranberries, feta, etc).
7. Add grain, veggies, greens, pistachios, herbs, dried fruit, and feta to large bowl, reserving some herbs and nuts for garnish. Drizzle with vinaigrette and toss. Taste and adjust seasonings, adding salt and pepper if desired.
8. Serve, garnishing with additional herbs and nuts.