Copycat Outback Steakhouse Salad Recipe – Blue Cheese Pecan Chopped Salad

Copycat Outback Steakhouse Blue Cheese Pecan Chopped Salad combines crunchy vegetables with cinnamon candied nuts and blue cheese crumbles for a flavor-packed salad that will keep you coming back for more.

Outback Steakhouse is an Australian-themed chain restaurants with locations all over North America. Before I moved out of Buffalo, it was one of my family’s favorite restaurants to eat at as a group.

We would all order the Blue Cheese Pecan Chopped Salad! Outback has a number of great salads, but this one hits all the right notes.

If I’m being honest, forget the steak, I went there for this salad. I loved it so much I made it at home and the rest is history, lol.

With a crunchy lettuce, carrot, and red cabbage base, crispy pasta, savory blue cheese, sweet cinnamon pecans, and an easy homemade balsamic vinaigrette, I think you’ll love this chopped salad as much as we do.

Serve this blue cheese chopped salad as a side dish along with grilled steak, chicken, sandwiches, or soup. Or top it with the grilled meat of your choice to make it an entrée-sized meal.

I love whipping up this salad for potlucks and summer barbecues. It’s always a crowd-pleaser! If you do this, just wait to assemble the salad until right before serving.

Why You’ll Love This Recipe

• It’s an awesome combination of textures! Crunchy candied nuts and pasta, soft blue cheese crumbles, crisp lettuce, and chewy dried cranberries are great together.
• The flavors complement each other really well. Spiced candied nuts, umami blue cheese, tart dried cranberries, and a delicious sweet and tangy balsamic vinaigrette to tie it all together!
• You won’t believe how quick and easy this salad is to make! In less than 30 minutes you’ll have a salad or side dish that will earn you rave reviews.

The Best Blue Cheese Pecan Chopped Salad Recipe Ingredients and Substitutions

Balsamic Vinaigrette Ingredients

• Extra-virgin olive oil
• Balsamic vinegar
• Honey
• Dijon mustard
• Salt
• Black pepper

Crispy Pasta Ingredients

• Fideo – or you can use fillini pasta, or break up angel hair pasta into 1 to 2-inch pieces
• Extra-virgin olive oil
• Salt

Cinnamon Brown Sugar Candied Nuts Ingredients

• Pecans – walnuts would also be great here
• Light brown sugar
• Water
• Unsalted butter
• Cinnamon
• Salt

Salad Ingredients

• Green leaf lettuce – or go with romaine lettuce
• Carrot
• Red cabbage
• Scallion – or you can use chives
• Blue cheese – this is also great with crumbled goat cheese, feta, or queso fresco
• Dried cranberries – feel free to play with the recipe and use any type of dried fruit you like

Instructions

Step 1: Make the Balsamic Vinaigrette

Add all ingredients to a lidded glass jar. Cover the jar and shake well to combine. Store refrigerated until serving.

Step 2: Make the Crispy Pasta

1. Add all ingredients to a small skillet over medium to medium-high heat.
2. Stirring frequently, cook until the pasta turns opaque, about 2 to 3 minutes. Immediately transfer the pasta to a paper towel-lined plate to drain off any excess oil and let it cool.

Step 3: Make the Cinnamon Brown Sugar Candied Nuts

1. Add all ingredients to a small skillet over medium heat.
2. Once the butter is melted, stir frequently and continue cooking until the liquid is mostly gone and the nuts are completely coated, about 3 minutes. Immediately spread the nuts out on a parchment paper-lined baking tray to cool. Once cool, break them up.

Pro Tip: Make a double batch of the candied nuts because you’re going to want some to snack on!

Step 4: Assemble the Salad

Add the lettuce to a large salad bowl and top with the carrot, red cabbage, scallion, blue cheese, dried cranberries, crispy pasta, and candied nuts.

Add a drizzle of balsamic vinaigrette, and gently toss to combine.

Serve immediately.

Tips

• If you’re pressed for time, you can use store-bought balsamic vinaigrette and candied nuts.
• If you can’t find fideo pasta (which is similar to Italian vermicelli), you can use capellini (angel hair pasta)! Just break it into 1 to 2-inch pieces.
• You can make a few of the components for this salad ahead of time! Store the balsamic vinaigrette for up to 1 week before using. Also, make the crispy pasta and candied nuts up to 1 week ahead; store them in separate airtight containers at room temperature. Wait to assemble the salad until right before serving.
• The original Outback Blue Cheese Pecan Chopped Salad uses blue cheese vinaigrette instead of balsamic vinaigrette (in addition to blue cheese crumbles). Feel free to use blue cheese vinaigrette instead of balsamic vinaigrette if you prefer.

Blue Cheese Chopped Salad FAQs

What is a Blue Cheese Chopped Salad?

At the popular restaurant chain Outback Steakhouse, their Blue Cheese Pecan Chopped Salad contains the following:

• Mixed greens
• Carrot
• Red cabbage
• Green onion
• Cinnamon pecans
• Aussie Crunch (aka crispy pasta)
• Blue cheese vinaigrette
• Blue cheese crumbles

How Many Calories Are in an Outback Blue Cheese Chopped Salad?

According to the Outback Steakhouse menu, a side salad portion of their Blue Cheese Pecan Chopped Salad starts at 590 calories.

On the other hand, this homemade version only has 236 calories per serving.

How Long Does Blue Cheese Last in the Fridge?

If stored properly (wrapped well), blue cheese can last up to 1 month in the fridge. And you can store blue cheese crumbles in an airtight container for up to 1 week in the fridge.

What If I Don’t Like Blue Cheese?

You can use any type of crumbled cheese you like! Feta, goat cheese, or queso fresco all work well. Or simply omit the cheese.

If You Like Blue Cheese You Will Also Love These Recipes

• Date, Walnut, and Blue Cheese Ball
• Spicy Blue Cheese Celery Slaw
• Blue Cheese Dressing
• Creamy Coleslaw with Tart Cherries, Blue Cheese, and Toasted Walnuts

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Copycat Outback Steakhouse Blue Cheese Chopped Salad Recipe

5 from 1 vote

By: Faith Gorsky

Prep TimePrep Time: 20 minutes minutes

Cook TimeCook Time: 8 minutes minutes

Yields: 8 servings

Copycat Outback Steakhouse Blue Cheese Pecan Chopped Salad combines crunchy vegetables with cinnamon candied nuts and blue cheese crumbles for a flavor-packed salad that will keep you coming back for more.

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Ingredients

 

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Balsamic Vinaigrette:

• ▢ 3 tablespoons extra-virgin olive oil
• ▢ 2 tablespoons balsamic vinegar
• ▢ 1/2 tablespoon honey
• ▢ 1 teaspoon Dijon mustard
• ▢ 1/4 teaspoon salt
• ▢ 1/8 teaspoon black pepper

Crispy Pasta:

• ▢ 6 tablespoons fideo pasta or fillini pasta (see Notes)
• ▢ 2 teaspoons extra-virgin olive oil
• ▢ 1/8 teaspoon salt

Cinnamon Brown Sugar Candied Nuts:

• ▢ 6 tablespoons pecans coarsley chopped (or walnuts)
• ▢ 1 tablespoon light brown sugar lightly packed
• ▢ 1 teaspoon water
• ▢ 1 tablespoon unsalted butter
• ▢ 1/8 teaspoon ground cinnamon
• ▢ 1/8 teaspoon salt

Salad:

• ▢ 6 cups chopped green leaf lettuce or romaine lettuce
• ▢ 1 medium carrot peeled and shredded
• ▢ 1 cup very thinly sliced red cabbage
• ▢ 3 scallions green and white parts, thinly sliced
• ▢ 3 ounces blue cheese crumbled (about 1/2 cup crumbled)
• ▢ 1/4 cup dried cranberries optional; this isn’t in Outback’s original

US CustomaryMetric

Instructions

 

Make the Balsamic Vinaigrette:

• Add all ingredients to a lidded glass jar. Cover the jar and shake well to combine. Store refrigerated until serving.

Make the Crispy Pasta:

• Add all ingredients to a small skillet over medium to medium-high heat. Stirring frequently, cook until the pasta turns opaque, about 2 to 3 minutes. Immediately transfer the pasta to a paper towel-lined plate to drain off any excess oil and let it cool.

Make the Candied Nuts:

• Add all ingredients to a small skillet over medium heat. Once the butter is melted, stir frequently and continue cooking until the liquid is mostly gone and the nuts are completely coated, about 3 minutes. Immediately spread the nuts out on a parchment paper-lined baking tray to cool. Once cool, break them up.

Assemble the Salad:

• Add the lettuce to a large salad bowl and top with the carrot, red cabbage, scallion, blue cheese, dried cranberries, crispy pasta, and candied nuts.
• Add a drizzle of balsamic vinaigrette, and gently toss to combine.
• Serve immediately.

Notes

• Pasta: If you can’t find fideo or fillini pasta, you can use capellini (angel hair pasta)! Just break it into 1 to 2-inch pieces.
• Time-Saving Tip: If you’re pressed for time, you can use store-bought balsamic vinaigrette and candied nuts.
• Make-Ahead: You can make the balsamic vinaigrette up to 1 week in advance and store it in the fridge until using. Also, you can make the crispy pasta and candied nuts up to 1 week ahead; store them in separate airtight containers at room temperature. Wait to assemble the salad until right before serving!
• Vinaigrette in the Original Salad: Outback’s Blue Cheese Pecan Chopped Salad uses blue cheese vinaigrette instead of balsamic vinaigrette (in addition to blue cheese crumbles). Feel free to use blue cheese vinaigrette instead of balsamic vinaigrette if you prefer.

Nutrition

Calories: 236kcal | Carbohydrates: 19g | Protein: 5g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 294mg | Potassium: 210mg | Fiber: 2g | Sugar: 8g | Vitamin A: 3572IU | Vitamin C: 10mg | Calcium: 88mg | Iron: 1mg

Nutritional information is automatically calculated and should be used as an approximate.

Course: Salad

Cuisine: American

Keyword: Blue Cheese Chopped Salad, Blue Cheese Pecan Chopped Salad, Chopped Blue Cheese Salad, Outback Chopped Salad, Outback Salad, Outback Salad Recipe, Outback Steakhouse Salad

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This post was first published on An Edible Mosaic on October 20, 2009 and updated on June 23, 2022.

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

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