Cranberry, Apple and Pecan Oat Salad

Serving Size: 4


  • 1 cup Quaker Steel Cut Oats
  • 2 Tbsp shallots, diced (optional)
  • pepper to taste
  • salt to taste
  • 1 Tbsp pure maple syrup
  • 3 Tbsp apple cider vinegar
  • 3 Tbsp olive oil
  • 0.5 cup grated parmesan or sharp cheddar cheese
  • 0.5 cup pecans, chopped
  • 1 large apple, diced
  • 0.5 cup whole dried cranberries, halved
  • 1.5 cup water
  • 0.33 cup figs (fresh or dried), diced (optional)


  1. In a small saucepan bring steel cut oats and water to a boil. Reduce heat to low, cover, and cook for 10 minutes. 
  2. Remove from heat and fluff the oats with a fork (note that oats are purposely undercooked to retain texture and bite). 
  3. Place oats in a strainer and run under cold water until the oats are chilled.  Drain well. 
  4. Whisk together olive oil, apple cider vinegar, maple syrup, and salt & pepper to create dressing. 
  5. Combine the cooled oats, cranberries, apples, pecans, and cheese in a large mixing bowl. 
  6. Add the dressing and toss well. 
  7. Serve cold or at room temperature.