Blue Cheese Pecan Chopped Salad– Easy Outback Steakhouse Copycat

This Outback-style blue cheese pecan chopped salad is a crunchy, sweet-savory mix of greens, candied nuts, and creamy blue cheese vinaigrette. It’s quick to prep, super satisfying, and makes salad feel like more than just a side — works great as a light dinner or a bold add-on next to grilled chicken or steak.

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Quick Summary

Prep time: 20 mins
Cook time: 5 mins
Flavor: tangy, creamy, sweet-nutty
Great for: light meals, potlucks, snacky lunches

Why I Like This Recipe

I wasn’t really in the mood to cook — just wanted something fresh with actual flavor. Threw this together with stuff I had sitting around and honestly? It turned out kinda perfect. Tangy, crunchy, little hits of sweet. Total win.

Ingredients

Cinnamon Pecans

• ½ cup pecans (whole or halved)
• ½ tsp ground cinnamon
• 1 tbsp light brown sugar
• 1 tbsp melted butter

Blue Cheese Vinaigrette

• ¼ cup olive oil
• ¼ cup white vinegar
• 2 tsp Dijon mustard
• 2 tbsp sour cream
• 1 tbsp chopped basil
• 2 oz crumbled blue cheese

Salad Base

• 2 (7 oz) bags mixed greens (or chopped lettuce + shredded carrots)
• 2 scallions, sliced
• 2 oz more crumbled blue cheese (or more if you’re feeling it)

How To Make Blue Cheese Pecan Chopped Salad

1. Make the candied pecans: Preheat oven to 375°F. Mix pecans with butter, cinnamon, and brown sugar until coated. Spread on a baking sheet and toast for 3–5 minutes. Cool completely.
2. Mix the vinaigrette: In a jar or bowl, whisk olive oil, vinegar, Dijon, sour cream, basil, and blue cheese. It should be slightly chunky and creamy. Store in fridge until ready to use.
3. Build the salad: Add salad mix and scallions to a big bowl. Toss with dressing. Top with pecans and extra cheese. Serve fresh.

Tips for Success

• Watch the pecans — they burn fast.
• Double the nuts if you’re prone to snacking.
• Dressing gets better after chilling — make it early if you can.
• Chop greens a bit smaller if you’re into that whole “chopped salad” texture thing.

Storage and Reheating

• Fridge (undressed salad): Store greens and toppings separately up to 2 days. Pecans are fine in a jar or bag on the counter.
• Dressing: Refrigerate in a sealed jar up to a week. Shake well before using.

Frequently Asked Questions

• Can I use store-bought candied pecans?
  Yep. If you’re short on time or energy, no judgment.
• What’s a good blue cheese sub?
  Gorgonzola or goat cheese work if blue cheese isn’t your thing.
• Can I use another vinegar?
  Sure — apple cider vinegar or red wine vinegar will both do the trick.
• Is this good for meal prep?
  Kinda. Just don’t dress the salad until right before eating.
• Can I make this a full meal?
  Totally. Add grilled chicken, salmon, or steak slices on top.

Common Mistakes and How to Dodge Them

• Burning the pecans:
  Happens quick. Set a timer and keep an eye out. They only need a few minutes.
• Overdressing the salad:
  Start with less. You can always add more. No one wants soggy greens.
• Not letting the dressing chill:
  It’s fine fresh, but way better after 30 mins in the fridge.
• Skipping the basil in the vinaigrette:
  That fresh herby flavor kinda pulls it all together. Worth it.
• Using sad, wilted greens:
  Crisp greens matter here. Bagged mix is fine, just fluff it up a bit if it’s clumpy.

Nutrition Facts (Per Serving)

• Calories: 400 kcal
• Total Fat: 32g
• Saturated Fat: 7g
• Cholesterol: 15mg
• Sodium: 280mg
• Potassium: 250mg
• Total Carbohydrate: 18g
• Dietary Fiber: 3g
• Sugars: 6g
• Protein: 7g

You Might Also Like:

• Aussie Cobb Salad– Easy Outback Steakhouse Copycat
• Wedge Salad– Easy Outback Steakhouse Copycat
• Chopped Salad– Easy Outback Steakhouse Copycat
• Caesar Salad Dressing– Easy Outback Steakhouse Copycat