Outback Pecan Chopped Salad Recipe
This Outback pecan chopped salad recipe is a flavorful, satisfying side or main dish featuring candied pecans, fresh greens, and a tangy blue cheese pecan salad dressing. A perfect Outback Steakhouse copycat dish you can make at home
Equipment
- Large salad bowl
- Small mixing bowl
- Whisk or blender (for dressing)
- Baking tray (for candied pecans)
- Knife & cutting board
Ingredients
- For the Salad:
- 4 cups chopped romaine lettuce
- 1 cup chopped red cabbage
- ½ cup shredded carrots
- ½ cup candied pecans
- ¼ cup chopped green onions
- ½ cup crumbled blue cheese
- 1 chopped tomato optional
- For the Blue Cheese Pecan Salad Dressing:
- ½ cup mayonnaise
- 2 tbsp sour cream
- 2 tbsp buttermilk
- 1 tbsp apple cider vinegar
- ¼ tsp garlic powder
- Salt & pepper to taste
- ¼ cup crumbled blue cheese
- 2 tbsp finely chopped pecans
Instructions
- Make the Dressing:
- In a small bowl, whisk together mayonnaise, sour cream, buttermilk, vinegar, garlic powder, salt, and pepper. Stir in blue cheese and chopped pecans. Chill for 20+ minutes.
- Candy the Pecans (Optional):
- Toss pecans in a little butter and brown sugar, then bake at 350°F (175°C) for 8–10 minutes until caramelized.
- Prepare the Salad Base:
- In a large bowl, mix romaine, cabbage, carrots, green onions, and tomato.
- Assemble:
- Drizzle with dressing, toss well, and top with candied pecans and blue cheese crumbles.
Notes
For a healthier version, use Greek yogurt instead of mayo.
Make the dressing ahead of time—it tastes even better after a few hours.
Add grilled chicken or shrimp to turn this salad into a full meal.
This pairs wonderfully with other Outback Steakhouse copycat recipes, like their signature Caesar salad.