Blue Cheese Pecan Chopped Salad Recipe

This Bleu Cheese Pecan Chopped Salad is a homemade take on the one from Outback — sweet cinnamon pecans, tangy bleu cheese, and a super simple vinaigrette all tossed with crisp greens. Comes together in like 25 minutes, and it’s perfect when you want something easy but not boring.

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Quick Summary

• Prep time: 20 mins
• Cook time: 5 mins
• Flavor: crunchy, tangy, creamy
• Great for: weeknight dinners, sharing, potlucks

Why I Like This Recipe

Honestly? I wasn’t planning a salad. I just had some sad lettuce and remembered this one from Outback I used to be obsessed with. Gave it a go, and now I’m on batch three of those pecans because I keep eating ‘em straight from the jar. No regrets. You toss everything together and boom — salad that feels like effort, but isn’t.

Ingredients

Cinnamon Pecans

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

Dressing

• ¼ cup olive oil
• ¼ cup white vinegar
• 2 tsp Dijon mustard
• 2 tbsp sour cream
• 1 tbsp chopped basil (fresh is best, but optional)
• 2 oz crumbled bleu cheese

Salad Base

• 2 bags (7 oz each) chopped salad mix (lettuce, cabbage, carrots)
• 2 scallions, chopped
• 2 oz extra bleu cheese for topping

How To Make Blue Cheese Pecan Chopped Salad

1. Make the pecans – toss pecans with cinnamon, sugar, and melted butter. Bake at 375°F for 3–5 mins till they smell amazing. Let cool.
2. Make the dressing – whisk oil, vinegar, Dijon, sour cream, basil, and cheese. Set aside.
3. Toss salad – greens + scallions + cooled pecans + dressing. Mix well.
4. Finish – plate it up and top with more bleu cheese. Eat immediately.

Tips for Success

• Let the pecans cool or they’ll make the greens soggy.
• Don’t skip the sour cream — it softens the vinegar.
• If the dressing’s too thick, add a splash of water.
• Use a big bowl. Like, bigger than you think you need.

Storage and Reheating

• Fridge: Keep the dressing and salad separate if you’re making ahead. Pecans stay crisp in a sealed container at room temp for 4–5 days.
• Leftovers: Tossed salad gets a little sad after a few hours, so mix what you’ll eat.

Frequently Asked Questions

• Can I use store-bought candied pecans?
  Yeah, for sure. They won’t have the same warm spice vibe but still work.
• What’s a good bleu cheese sub?
  Goat cheese or feta — different flavor, still great texture.
• Can I make this dairy-free?
  Swap the cheese and sour cream for plant-based versions. Still tasty.
• Do I have to use a premixed salad bag?
  Nope. Just grab lettuce, cabbage, and carrots and chop them up.
• Is this a meal or a side?
  Both. Add grilled chicken and it’s dinner. Without it, great side.

Common Mistakes and How to Dodge Them

• Hot pecans in salad – don’t do it. They’ll wilt everything.
• Overdressing – always start with less, taste, then add.
• Skipping the vinegar – you need the acid to balance the sweetness.
• Old bleu cheese – if it smells funky in a bad way, skip it.
• Not tasting dressing first – it’s easy to tweak with a bit of salt or sugar if needed.

Nutrition Facts (Per Serving – est.)

• Calories: 310 kcal
• Total Fat: 27g
• Saturated Fat: 7g
• Cholesterol: 18mg
• Sodium: 290mg
• Potassium: 230mg
• Carbs: 11g
• Fiber: 2g
• Sugars: 6g
• Protein: 6g