This is a great recipe that utilizes steel-cut oats in a non-breakfasty way. With all the flavors of Waldorf Salad mixed in, this makes one nutrient packed lunch. Th oats, which are slightly undercooked, are nutty and chewy and perfectly delicious. Add in salty cheese, sweet fruit, and sweet and spicy nuts, and you’re ready for a real treat. You may never want regular Waldorf Salad again.
Don’t you know it would be great with wheatberries too!
If you don’t want to purchase hazelnut oil which is rather expensive and has a distinctive taste, just use olive oil. Add dressing to taste. I only added a tablespoon or two since the cheese, fruits, and nuts give this salad so much flavor.
Steel-Cut Oats Waldorf Salad
- 1 cup steel-cut oats, rinsed and drained
- 1 cup water
- 1/2 teaspoon salt
- 1/4 cup toasted hazelnut oil
- 3 tablespoons apple cider vinegar
- 1/2 teaspoon dry mustard
- 4 teaspoons honey
- 1/4 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/2 cups walnut pieces
- 1 1/2 teaspoons honey
- 1/8 teaspoon ground red pepper
- 1/2 cup diced Granny Smith Apple
- 1/3 cup diced celery
- 1 cup seedless red grapes, cut in half
- 1/4 cup crumbled blue cheese
- In a medium saucepan, combine oats, 1 cup of water, and 1/2 teaspoon salt. Bring to a boil and reduce heat. Simmer for 7 minutes (do not stir) or until most of liquid evaporates. Remove from heat and use a fork to fluff.
- To make dressing, combine hazelnut oil, apple cider vinegar, dry mustard, 4 teaspoons honey, salt and pepper in a small bowl and whisk well to combine. Set aside.
- To make walnuts, combine walnuts, 1 1/2 teaspoons honey, and red pepper in a small nonstick skillet and cook over medium heat for about 3 minutes, stirring occasionally.
- Place oats in a medium bowl and add in apple, celery, grapes, and blue cheese. Add dressing to taste and toss well. Sprinkle with walnuts.
Yield: 4 servings
Source: adapted from Cooking Light