Waldorf Salad with Steel-Cut Oats

Photo: Mary Britton Senseney/ Wonderful Machine; Styling: Cindy Barr

The nuttiness of the steel-cut oats adds a great twist to traditional Waldorf Salad. Rinsing the oats removes excess starch on the outside of the grains, preventing them from becoming too sticky.

Yield: Serves 4 (serving size: 1 salad)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 26 Minutes
Total: 26 Minutes

Nutritional Information

Amount per serving
  • Calories: 410
  • Fat: 26.5g
  • Saturated fat: 5.4g
  • Monounsaturated fat: 10.5g
  • Polyunsaturated fat: 9.6g
  • Protein: 9g
  • Carbohydrate: 37.9g
  • Fiber: 5.1g
  • Cholesterol: 11mg
  • Iron: 2mg
  • Sodium: 683mg
  • Calcium: 106mg

Ingredients

  • 1 cup steel-cut oats, rinsed and drained
  • 1 cup water
  • 1 teaspoon kosher salt, divided
  • 2/3 cup coarsely chopped walnuts
  • 1 1/2 teaspoons honey
  • 1/8 teaspoon ground red pepper
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons sherry vinegar
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cups diced Granny Smith apple (about 1 large)
  • 1 1/2 cups torn radicchio
  • 1 1/2 cups seedless red grapes, halved
  • 1/2 cup (2 ounces) crumbled blue cheese

Preparation

  1. 1. Combine oats, 1 cup water, and 1/2 teaspoon kosher salt in a medium saucepan; bring to a boil. Reduce heat, and simmer for 7 minutes (do not stir) or until liquid almost evaporates. Remove from heat; fluff with a fork. Place oats in a medium bowl, and let stand for 10 minutes.
  2. 2. Combine walnuts, honey, and red pepper in a small nonstick skillet over medium heat; cook 4 minutes or until nuts are fragrant and honey is slightly caramelized, stirring occasionally.
  3. 3. Combine remaining 1/2 teaspoon salt, olive oil, vinegar, and black pepper in a small bowl, stirring with a whisk. Add dressing, apple, radicchio, and grapes to oats; toss well. Place 1 1/2 cups oat mixture on each of 4 plates, and top each serving with about 3 tablespoons walnut mixture and 2 tablespoons blue cheese.
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