Welcome to recipe #1 of Oat Week – Back-To-School Edition! This post is sponsored by my wonderful friends over at Bob’s Red Mill – we’re using their Organic (!) Gluten Free Old Fashioned Rolled Oats for this Strawberry White Bean Caprese Salad!
Are you out of breath just from reading that recipe title? I’m really sorry about how long it is. But I really couldn’t convey the epicness that is this salad with a shorter title.
Who’s excited for day one of the #twoweeklunch challenge?! *raises hand like a maniac* I’d LOVE it if you tagged along for the challenge. Especially if you include this salad into your weekday lunch rotation situation. Because YUM.
I realize I’ve been sharing a lot of salads lately (exhibit A, B, & C right here). But honestly, this one may just take the cake. (psst. can we still say “cake” in this post if it’s about a salad?) Mark is usually like, “yep, it’s good” when it comes to the salads I make. But this one? This is the one he couldn’t shut up about.
“The granola!!” he said. “The salad!!!!” he said.
When you have a boyfriend who freaks over a salad you just made, you know that it’s a keeper and that you should immediately share it with your internet friends. Pro life tip.
So let me break it down for you, starting with this Honey Black Pepper Granola. Would you believe me if I told you that it came to me in some sort of food-fueled dream? It’s true. Honey and black pepper…who would’ve though that this sweet + heat combo would do wonders as a granola-crouton hybrid in this salad!! By far one of my favorite things I’ve ever made. Plus it requires four whole ingredients, so…best stuff ever.
I also need to tell you about something ridiculously amazing…my friends at Bob’s Red Mill now have an ORGANIC gluten free oat line!! Are you freaking? I’m totally freaking! In all honesty, I don’t buy organic as much as I probably should. BUT when it comes to oats, a thing I literally eat every day in one form or another, I’ll take it organic, please. I used them in this recipe and they were perfect. Loving the org oats so so much.
And then the salad! Ohhhh the salad. It literally couldn’t be easier. We’ll take some creamy white beans and mix ’em up with some of summer’s best things: strawberries, avocado, tomatoes, and basil! This is my take on a vegan caprese salad; the luscious white beans and avocado take the place of the traditional mozzarella here. If you’re not a vegan, by all means throw some mozzarella into the party. But you definitely don’t need it. And, in fact, it may even be better without it!
And when all of the fruit, veg, and beans mingle with that crunchy granola? Oh baby. Perfection ensues.
You guys are going to LOVE this simple salad, and it’s especially perfect for back-to-school lunches! It travels beautifully, especially if you pack the granola separately and add it just before devouring so it stays all nice and crunchtastic.
Strawberry White Bean Caprese Salad with Honey Black Pepper Granola
|Prep:||Cook:||Yield: 3-4 servings||Total:|
A vegan caprese salad gets a fresh summer makeover with strawberries and avocado! The honey black pepper granola gives this salad an addictive crunch and bite.
- For the granola:
- 2/3 cup Bob's Red Mill Organic Gluten Free Old Fashioned Rolled Oats
- 1 Tbsp. olive oil
- 2 Tbsp. honey (or use maple syrup for a vegan option)
- freshly ground black pepper
- pinch salt
- For the salad:
- 1 15-oz. can white beans, rinsed and drained
- 8 strawberries, sliced
- 1 avocado, diced
- 10 cherry tomatoes, cut in half
- 8 large leaves basil, torn into small chunks
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. olive oil
- salt + pepper
- Make the granola: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Add oats to a medium bowl. In a smaller bowl, combine olive oil, honey, black pepper, and salt, and mix to combine. Be generous with your black pepper (I used 5 or 6 turns of my pepper grinder).
- Pour the wet ingredients into the oats. Mix to combine, then pour mixture out onto the prepared baking sheet. Flatten with a spatula, and grind a bit more pepper on top.
- Bake for 20 minutes, then rotate the pan, and bake for another 1-3 minutes, or until the edges are golden.* Allow to cool completely, then break up into small clusters.
- Make the salad: Combine beans, strawberries, avocado, tomatoes, basil, balsamic, olive oil, salt, and pepper in a large bowl, and mix well. Add granola clusters on top right before serving.
*For the chunkiest granola ever, be sure to not mix it while it's in the oven or while it's cooling. Break it apart only after it cools completely.
A very special thank you goes to Bob’s Red Mill for sponsoring this post and for supplying me with some of their delicious gluten free products that I love for this recipe! All opinions are my own.
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