Apple salad with oatmeal

Course: Sides, Salads and Soups
Category: Gluten-Free
Oat Type: Steel Cut Oats
Servings: 4


  • 4 slices of bacon
  • 1 granny smith apple diced
  • 2 cups collard greens or kale finely chopped
  • ¼ cup parmesan cheese
  • ¼ cup chopped walnut
  • 2 tablespoons dried cranberries
  • 1 cup of water
  • ¼ cup steel cut oats
  • Salt and pepper to taste
  • Cayenne pepper optional

Mustard and orange dressing:

  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • ½ orange
  • Salt and pepper to taste


  • Cook the bacon in a frying pan until well browned. Place on absorbent paper, let cool. Remove almost all the fat that remains but leave a teaspoon.
  • Add the oatmeal and water to the same pan. Bring to a boil over high heat. Once it has boiled, lower it to medium heat and cook for 10 to 12 minutes, after that time all the water should be evaporated. Cook until there is no more water and let stand for 10 minutes.
  • After the time has passed, mix with a fork and season with salt, pepper and add the cayenne pepper (optional) to give it a spicy touch.
  • In a bowl mix the dressing ingredients, add the cabbage or kale and smooth it out for 1 minute.
  • Add the apple, Parmesan cheese, chopped bacon, chopped walnuts, dried cranberries, and crispy oats. Mix well, season with salt - pepper and enjoy.