Cranberry, Apple and Pecan Oat Salad
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By Sam Stephens
Feb 18th 2014 9:16PM
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Quaker Steel Cut Oats
whole dried cranberries, halved
large apple, diced
grated parmesan or sharp cheddar cheese
apple cider vinegar
pure maple syrup
salt to taste
pepper to taste
shallots, diced (optional)
figs (fresh or dried), diced (optional)
In a small saucepan bring steel cut oats and water to a boil. Reduce heat to low, cover, and cook for 10 minutes.
Remove from heat and fluff the oats with a fork (note that oats are purposely undercooked to retain texture and bite).
Place oats in a strainer and run under cold water until the oats are chilled. Drain well.
Whisk together olive oil, apple cider vinegar, maple syrup, and salt & pepper to create dressing.
Combine the cooled oats, cranberries, apples, pecans, and cheese in a large mixing bowl.
Add the dressing and toss well.
Serve cold or at room temperature.
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