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Outback Blue Cheese Pecan Chopped Salad

Recreate the iconic Outback blue cheese pecan chopped salad in your kitchen. This low-carb copycat recipe is easy and tasty!
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Recreate the iconic Outback blue cheese pecan chopped salad in your kitchen with this vibrant, low-carb copycat recipe. This delightful dish combines crispy salad greens with sweet candied pecans, creamy blue cheese, and a tangy dressing that brings all the flavors together.

Ingredients

Scale
  • 1/2 cup Raw Pecans (halved)
  • 1/2 tsp Cinnamon
  • 1 tbsp Brown Sugar Substitute
  • 1 tbsp Butter (melted)
  • 14 ounces Salad Greens
  • 1/4 cup Crumbled Blue Cheese
  • 1/2 cup Shredded Carrots (if not included in the salad mix)
  • 1/4 cup Olive Oil
  • 1/4 cup White Vinegar
  • 2 tsp Dijon Mustard
  • 2 tbsp Sour Cream (or Plain Greek Yogurt)
  • 2 tbsp Blue Cheese Crumbles

Instructions

  1. Preheat your oven to 375°F. Line a baking sheet with parchment paper.
  2. In a bowl, mix halved pecans, cinnamon, brown sugar substitute, and melted butter until coated.
  3. Spread the mixture on the prepared baking sheet and bake for 4–5 minutes, watching closely to avoid burning.
  4. In another bowl, whisk together olive oil, white vinegar, Dijon mustard, sour cream (or yogurt), and blue cheese crumbles until smooth to create the dressing.
  5. In a large bowl, combine salad greens, shredded carrots (if using), crumbled blue cheese, and cooled candied pecans. Drizzle with dressing and toss gently.

Nutrition

Find it online: https://www.fullrecipeshub.com/recreate-the-iconic-outback-blue-cheese-pecan-chopped-salad-in-your-kitchen-this-low-carb-copycat-recipe-is-easy-and-tasty/