Recreate the iconic Outback blue cheese pecan chopped salad
Recreate the iconic Outback blue cheese pecan chopped salad in your kitchen with this delightful low-carb copycat recipe! This vibrant salad features a perfect blend of flavors and textures, combining crunchy candied pecans, creamy blue cheese, and fresh greens. Ideal for busy weeknight dinners or festive family gatherings, this dish is not only simple to prepare but also visually appealing. With its enticing aroma and colorful presentation, this salad is sure to impress everyone at your table. Enjoy it as a side dish or add protein for a satisfying meal that’s both nutritious and delicious!
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: Approximately 6 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1/2 cup raw pecans (halved)
- 1/2 tsp cinnamon
- 1 tbsp brown sugar substitute
- 1 tbsp melted butter
- 14 ounces salad greens
- 1/4 cup crumbled blue cheese
- 1/2 cup shredded carrots (only if your salad mix does not include shredded carrots)
- 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
- Preheat your oven to 375°F.
- In a mixing bowl, combine halved pecans with cinnamon, brown sugar substitute, and melted butter. Mix well and spread on a lined baking sheet. Bake for 4-5 minutes until golden.
- In a jar or bowl, whisk together olive oil, white vinegar, Dijon mustard, sour cream (or Greek yogurt), and blue cheese crumbles until creamy.
- In a large bowl, toss salad greens with shredded carrots (if using), blue cheese crumbles, and candied pecans. Drizzle with dressing just before serving.
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg