📝 About This Recipe
This vibrant salad reimagines whole grain oats as a savory, chewy base, moving far beyond the breakfast bowl into the realm of sophisticated grain salads. Inspired by the harvest flavors of the American Northeast, it features the delightful crunch of tart Granny Smith apples, the earthy depth of toasted walnuts, and the sweet-tart pop of dried cranberries. Tied together with a bright, maple-mustard vinaigrette, this dish is a nutrient-dense powerhouse that balances textures and flavors with chef-level precision.
🥗 Ingredients
The Grain Base
- 1 1/2 cups Whole Oat Groats (rinsed thoroughly; do not use rolled or instant oats)
- 4 cups Vegetable Broth (low-sodium preferred)
- 1 piece Bay Leaf
- 1/2 teaspoon Kosher Salt (plus more to taste)
The Fresh Mix-ins
- 2 pieces Granny Smith Apple (cored and diced into 1/2-inch cubes)
- 1 cup Walnut Halves (roughly chopped)
- 1/2 cup Dried Cranberries (or dried cherries for extra tartness)
- 2 pieces Celery Stalks (thinly sliced on a diagonal)
- 1/4 cup Red Onion (very finely minced)
- 1/2 cup Fresh Flat-Leaf Parsley (roughly chopped)
- 2 cups Baby Arugula (packed)
Maple-Mustard Vinaigrette
- 1/3 cup Extra Virgin Olive Oil (high quality)
- 3 tablespoons Apple Cider Vinegar (unfiltered)
- 1 tablespoon Pure Maple Syrup (Grade A dark preferred)
- 2 teaspoons Dijon Mustard (smooth or grainy)
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Rinse the oat groats under cold water in a fine-mesh sieve until the water runs clear to remove excess starch.
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2
In a medium saucepan, combine the rinsed oat groats, vegetable broth, bay leaf, and salt. Bring the mixture to a rolling boil over high heat.
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3
Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 35-45 minutes. The oats should be tender but still retain a pleasant, chewy 'pop' (al dente).
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4
While the oats cook, place the chopped walnuts in a dry skillet over medium heat. Toast for 3-5 minutes, stirring frequently, until they are fragrant and golden brown. Remove immediately from the pan to cool.
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5
Prepare the vinaigrette by whisking together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, and black pepper in a small bowl until emulsified.
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6
Once the oats are done, drain any excess liquid through a sieve. Discard the bay leaf and spread the oats out on a large baking sheet to cool for 10 minutes. This prevents them from becoming mushy.
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7
In a large mixing bowl, combine the slightly warm oats with the minced red onion and half of the dressing. The warmth of the oats will help them absorb the flavors of the vinaigrette.
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8
Add the diced apples, celery, dried cranberries, and toasted walnuts to the bowl.
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9
Fold in the chopped parsley and the baby arugula gently, ensuring the leaves don't bruise excessively.
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10
Drizzle the remaining dressing over the salad and toss one final time to coat everything evenly.
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11
Taste and adjust seasoning with an extra pinch of salt or a splash of vinegar if needed.
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12
Transfer to a large serving platter and serve immediately, or let it sit for 20 minutes to allow the flavors to meld.
💡 Chef's Tips
For the best texture, ensure you are using 'Oat Groats' (the whole grain) rather than steel-cut or rolled oats, which will turn into porridge. To keep the apples from browning if making ahead, toss the diced pieces in a little lemon juice before adding to the salad. If the salad feels too dry after sitting, add a tiny splash of apple juice or more olive oil to loosen it up. For an extra layer of flavor, soak the dried cranberries in the apple cider vinegar for 10 minutes before making the dressing to plump them up. Don't skip the cooling step on the baking sheet; it ensures each grain stays distinct and firm.
🍽️ Serving Suggestions
Pair this salad with a crisp glass of dry Hard Cider or a chilled Chardonnay. Serve alongside roasted chicken or grilled pork tenderloin for a complete, hearty meal. Top with crumbled goat cheese or sharp white cheddar for a creamy, salty contrast. Enjoy as a healthy meal-prep lunch; it keeps well in the fridge for up to 3 days (add arugula just before eating). Serve warm as a side dish during autumn holiday gatherings.