Waldorf Salad With Steel-Cut Oats

Amazing, amazing recipe from Cooking Light. I usually skip the bleu cheese, which cuts out about 130 calories.

• Ready In: 45 mins
• Serves: 4

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 wine vinegar
• 1⁄2 teaspoon fresh ground black pepper
• 1 1⁄2 cups  diced granny smith apples (about 1 large)
• 1 1⁄2 cups  torn radicchio
• 1 1⁄2 cups red seedless grapes, halved
• 1⁄2 cup  crumbled blue cheese

Directions

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. 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. 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.