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Home » Type » Salads » Your New Favorite Copycat Outback Steakhouse Blue Cheese Pecan Chopped Salad Recipe

Your New Favorite Copycat Outback Steakhouse Blue Cheese Pecan Chopped Salad Recipe

June 23, 2022 by Faith 28 Comments

Jump to Recipe

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 chopped salad

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!

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.

adding balsamic vinaigrette to salad

In This Article

  • Why You’ll Love This Recipe
  • The Best Blue Cheese Pecan Chopped Salad Recipe
  • Tips
  • Blue Cheese Chopped Salad FAQs
  • If You Like Blue Cheese You Will Love These Recipes
  • Copycat Outback Steakhouse Blue Cheese Chopped Salad

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 that will earn you rave reviews.
blue cheese pecan chopped salad recipe

The Best Blue Cheese Pecan Chopped Salad Recipe

Ingredients

Balsamic Vinaigrette:

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

Crispy Pasta:

  • Fideo or fillini pasta
  • Extra-virgin olive ol
  • Salt

Cinnamon Brown Sugar Candied Nuts:

  • Pecans
  • Light brown sugar
  • Water
  • Unsalted butter
  • Cinnamon
  • Salt

Salad:

blue cheese chopped salad ingredients
  • Green leaf lettuce or romaine lettuce
  • Carrot
  • Red cabbage
  • Scallion
  • Blue cheese
  • Dried cranberries

Step-by-Step Instructions

Step 1: Make the Balsamic Vinaigrette:

shaking 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:

how to toast noodles
  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:

how to caramelize 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.

tossing blue cheese pecan chopped salad

Tips

  • If you’re pressed for time, you can use store-bought balsamic vinaigrette and candied nuts.
  • 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.
  • 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.
copycat outback chopped blue cheese salad

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 (crispy pasta)
  • Blue cheese vinaigrette
  • Blue cheese crumbles
chopped blue cheese salad

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 has 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.

front view of chopped blue cheese salad in glass bowl

If You Like Blue Cheese You Will 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
blue cheese chopped salad recipe

Let’s Connect

I love hearing from you!
Did you make this recipe? Please rate it and leave a comment.
You can also tag @anediblemosaic on social media.
To stay up-to-date, follow me on Facebook, Instagram, Pinterest, and Twitter!
xoxo, Faith

outback chopped salad featured image

Copycat Outback Steakhouse Blue Cheese Chopped Salad

By: Faith Gorsky
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.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 8 mins
Course Salad
Cuisine American
Servings 8 servings
Calories 236 kcal

Ingredients
 
 

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

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.

Faith’s Tips

  • 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

Nutrition Facts
Copycat Outback Steakhouse Blue Cheese Chopped Salad
Amount Per Serving
Calories 236 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 12mg4%
Sodium 294mg13%
Potassium 210mg6%
Carbohydrates 19g6%
Fiber 2g8%
Sugar 8g9%
Protein 5g10%
Vitamin A 3572IU71%
Vitamin C 10mg12%
Calcium 88mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Blue Cheese Chopped Salad, Blue Cheese Pecan Chopped Salad, Chopped Blue Cheese Salad, Outback Chopped Salad
Tried this recipe?Let me know how it was!
blue cheese pecan chopped salad pin

This post was first published on An Edible Mosaic on October 20, 2009. I updated it with more information on June 23, 2022.

Filed Under: Copycat, Salads Tagged: Blue Cheese Chopped Salad, Blue Cheese Pecan Chopped Salad, Chopped Blue Cheese Salad, Outback Chopped Salad

Comments

  1. Judi says

    January 4, 2014 at 6:29 pm

    I am not a bleu cheese fan, so I asked the waiter to use 1000 Island with no bleu cheese pieces, and it was fantastic!

    I plan to try it at home with Caesar dressing and feta cheese.

    Reply
  2. Chaya says

    October 25, 2009 at 7:59 pm

    I did it. I made it. The problem is that I don’t have the final photos. We went away for the weekend and I took a bunch of food. I had all the parts of this salad in baggies ready to go but by the time, we had it all put together, no one was thinking about pictures.

    I will post it with what I do have as soon as possible. I really appreciate your posting this. It was a great salad.

    Reply
    • admin says

      October 26, 2009 at 6:12 am

      Chaya, I’m glad you liked it! Can’t wait to see your post!

      Reply
  3. [email protected] says

    October 21, 2009 at 11:14 pm

    i lurrve this salad. yummm!!! color is bright and pretty!!

    Reply
  4. Blond Duck says

    October 21, 2009 at 2:14 pm

    I could live on this salad. And now I will, thanks to you and your fabulous recipe!

    Reply
  5. Rosa says

    October 21, 2009 at 1:27 pm

    Surely toothsome and really enjoyable!

    Cheers,

    Rosa

    Reply
  6. Liesl says

    October 21, 2009 at 1:24 pm

    I’ve been to Outback serveral times, but never had this salad. I love a good fresh salad and this sounds delicious!! I will have to try this out!

    Reply
  7. Figtreeapps says

    October 21, 2009 at 12:04 pm

    OMG!!I am soooo excited to have this recipe..it is the only reason I go to Outback!!Ive never heard of making crispy pasta, Im gonna be topping that on lots of yummy things. A BIG thank you for this post.Figtreeapps

    Reply
  8. Natasha - 5 Star Foodie says

    October 21, 2009 at 11:42 am

    Fabulous salad, love the crispy pasta & caramelized nuts here!

    Reply
  9. ingrid says

    October 21, 2009 at 11:32 am

    Thanks for the great recipe. That salad is the ONLY reason to go there.
    ~ingrid

    Reply
  10. Holly says

    October 21, 2009 at 10:03 am

    mmmmmm this is my kinda salad! lots of everything in there!

    Reply
  11. Reeni says

    October 21, 2009 at 9:41 am

    I do the same thing – order chicken at Steakhouses! It’s nice to find out I’m not the only one. I’ve never had this salad – I bet it’s delicious! I love recreating favorite restaurant food.

    Reply
  12. Lorraine @ Not Quite Nigella says

    October 21, 2009 at 6:45 am

    I remember going to the Outback Steakhouse and having a Bloomin Onion-that was great! Although this looks great and it is much healthier. I suspect I should have ordered this :P

    Reply
  13. michelle says

    October 21, 2009 at 7:47 am

    This looks delicious. Those flavors just scream Fall to me.

    Reply
  14. Krista says

    October 21, 2009 at 7:31 am

    The salad looks great. The Outback near my place closed down so it’s nice to have this recipe!

    Reply
  15. Karine says

    October 21, 2009 at 2:35 am

    Cinnamon-Brown Sugar Roasted Nuts? So original! Your salad looks great!

    Reply
  16. Nutmeg Nanny says

    October 20, 2009 at 8:55 pm

    I’m not a huge fan of blue cheese but I could leave it out:) I bet the flavors are amazing in this salad…yum!

    Reply
  17. Selba says

    October 20, 2009 at 6:38 pm

    Wow! looks so good! I’m not familiar with filini pasta, don’t think I’ve seen it at the supermarket yet.

    Reply
  18. anncoo says

    October 20, 2009 at 6:02 pm

    This is a beautiful salad. I love salad with lots of nuts :D

    Reply
  19. [email protected] says

    October 20, 2009 at 4:32 pm

    Yum, this is looking so good. I must try it soon. Thanks for sharing the recipe.

    Reply
  20. Chaya says

    October 20, 2009 at 2:33 pm

    I am truly excited about this recipe. I am going to make it when I go to my daugher-in-law’s. This is a beautiful salad and I love the flavors incorporated in it. I will blog it, if I make it so you can see. It won’t be until Thursday or Friday.

    I do have candied nuts but it would be fun to do this, if I have time. Otherwise, theya re waiting. I would love to do as much as I can. Now, I understand why balsamic vinegar is so delicious. I want to try this too.

    This will be fun and I know, work too. Thanks for posting this.

    Reply
  21. theUngourmet says

    October 20, 2009 at 2:22 pm

    I love that crispy pasta! What an awesome idea. I haven’t been to Outback in ages and I’m never tasted that salad. Geez, I’ve been missing out!

    Reply
  22. Jen says

    October 20, 2009 at 1:50 pm

    This looks incredible! I am a fan of chopped salads!

    Reply
  23. Heavenly Housewife says

    October 20, 2009 at 1:50 pm

    I do the same thing, I love to “try” and recreate my favourite stuff at home too. This looks fantastic. I just adore the nuts!

    Reply
  24. Dawn says

    October 20, 2009 at 1:41 pm

    You’re a genius! :) I’m obsessed with this salad, so is my dad. If I make this for him he’ll love me FOREVER!!! lol

    Reply
  25. Karyn Bernard (French Charming) says

    October 20, 2009 at 1:32 pm

    5 stars
    Holy Best Chopped Salad Of All TIME!

    I love this salad and I love you for sharing the recipe!

    Reply
  26. Chiara says

    October 20, 2009 at 1:31 pm

    I think I’ll make this for my mom, she loves chopped salads!

    Reply
  27. sophia says

    October 20, 2009 at 1:06 pm

    That caramelized nuts…oh my god…You can put those on top of a pile of hay and I’ll still eat it! Wow! and blue cheese! YUM! Now I know what I wanna get in Outback! I used to hate that place, because it’s 1) expensive and 2) I don’t like steaks myself!

    Reply

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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