Outback Blue Cheese Pecan Chopped Salad

Grab your aprons and knives because today, we’re venturing straight into the heart of Australia without needing a costly plane ticket or passport through a delightfully delicious recipe: Outback Blue Cheese Pecan Chopped Salad.

This classic salad, characterized by bold, robust flavors, is a true gem from the celebrated Australian-themed chain Outback Steakhouse. Yet, who says you need to visit the restaurant to savour its deliciousness? We’re bringing the outback to your backyard with a homemade version, brimming with the same vibrant flavours.

Packed with the full-bodied tang of blue cheese, the candied crunch of toasted pecans, and an assortment of fresh, crisp greens, this salad bursts on your palate in a refreshing fusion. The slight sweetness of honey mustard dances a mouthwatering waltz with the summery fragrance of fresh, tart apples. Together, they create a harmonious balance, a salad that’s just as refreshing as it is rich.

How to make Outback Blue Cheese Pecan Chopped Salad

Outback Blue Cheese Pecan Chopped Salad is a salad offered by Outback Steakhouse, a popular chain of Australian-themed restaurants. This salad typically includes a mix of chopped greens (such as lettuce or mixed greens), blue cheese crumbles, chopped pecans, tomatoes, red onions, and sometimes bacon pieces.

Ingredients:

For the salad:

• 2 cups mixed greens (romaine, iceberg lettuce, or any leafy greens of your choice), chopped
• 2 cups baby spinach, chopped
• 1/2 cup red cabbage, thinly sliced
• 1/2 cup crumbled blue cheese
• 1/2 cup pecans, toasted
• 1/2 cup dried cranberries or cherries
• 1 Granny Smith apple, diced
• 1/4 cup chopped red onion
• 1/2 cup Honey Mustard dressing (store-bought or homemade)

For the homemade Honey Mustard dressing (optional):

• 1/4 cup honey
• 1/4 cup yellow mustard
• 1/4 cup Dijon mustard
• 2 tablespoons mayonnaise
• 1 tablespoon white distilled vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions:

1. Prepare the veggies and fruits: First, thoroughly wash all your greens, red cabbage, and apples. Then, chop the mixed greens and baby spinach, slice the red cabbage, dice the apple, and finely chop the red onion. Set these aside.
2. Toast the pecans: Heat the pecans over medium-low heat while stirring continuously in a small skillet. Remove them from the heat once they become fragrant with a slightly darker colour (about 3-4 minutes).
3. Assemble the salad: In a large salad bowl, combine the chopped greens, spinach, red cabbage, crumbled blue cheese, toasted pecans, dried cranberries/cherries, diced apple, and chopped red onion. Toss gently to ensure all ingredients are evenly distributed.
4. Prepare the Honey Mustard dressing: If making a homemade dressing, mix together honey, yellow mustard, dijon mustard, mayonnaise, vinegar, salt, and pepper in a small bowl until thoroughly combined.
5. Dress and serve the salad: Drizzle the Honey Mustard dressing over the salad and toss gently to coat all the ingredients. You can serve the salad immediately or refrigerate it for 30 minutes to allow the flavours to meld together.

Tips:

• To ensure peak freshness, use the freshest possible ingredients for your salad. Visit your local farmer’s market or specialty grocery store to purchase quality produce and sharp, flavorful blue cheese.
• If you’re preparing the salad ahead of time, keep the dressing separate and add it right before serving to prevent the greens from wilting.
• Feel free to personalise this recipe with your favourite additions: grilled chicken, avocado, or candied pecans can all elevate the salad to new heights.
• If blue cheese isn’t a favourite, you can substitute it with feta or goat cheese for a milder yet tangy flavour.
• Add an extra burst of flavour by incorporating other dried fruits like apricots, raisins, or currants.

what to serve with

The vibrant Outback Blue Cheese Pecan Chopped Salad is filled with variety and depth of flavour. It’s a beautifully versatile dish that can be served alongside various mains or enjoyed as a standalone meal. Here are some fantastic pairing options that will harmoniously complement your salad:

• Steaks and Grills: Following the Outback Steakhouse theme, you can serve this tasty salad with a juicy steak, lamb chops, or grilled chicken. The rich, savoury, and smoky notes of the grills juxtapose beautifully with the crunch and freshness of the salad.
• Seafood: Balance out the flavourful intensity of the salad with something light like grilled salmon, seared scallops, or shrimp skewers. The delicate and subtly sweet flavours of seafood cuts through the robust salad flavours, making for a multi-faceted dining experience.
• Roasts: A slow-cooked roasting joint, such as beef, lamb or pork, would pair perfectly with the salad’s bold flavours and crunchy textures. Similarly, a roasted whole chicken would also work well.
• Pasta: Simple, lightly sauced pasta dishes, like garlic shrimp pasta or spaghetti aglio e olio, would complement the salad without overpowering it.
• Vegetarian options: If you’d prefer a plant-based accompaniment, consider something hearty like stuffed bell peppers, grilled portobello mushrooms, or a vegetable tart.
• Baked potatoes: The creaminess of a well-made baked potato stuffed with sour cream and chives is a delightful contrast with the salad’s crispness and tangy blue cheese flavour.
• Bread: Various breads, like a crusty baguette, warm, buttery garlic bread, or cheese-filled focaccia, can perfectly round out your meal.

Ingredients substitute

When making the beloved Outback Blue Cheese Pecan Chopped Salad, sometimes you may need to substitute certain ingredients due to dietary restrictions, personal taste preferences, or simply because something may not be readily available at your local market. Here are some thoughtful substitute suggestions for each component of the salad:

Salad Greens

• Mixed Greens: If you can’t find a pre-mixed bag of greens, you can create your blend with whatever leafy greens you have on hand, such as arugula, endive, or butter lettuce, which can add different flavors and textures.
• Baby Spinach: Kale, Swiss chard or even romaine lettuce can be hearty alternatives to baby spinach.

Cheese

Not everyone is a fan of blue cheese’s strong flavor. Feta or goat cheese can be milder substitutes while still providing a similar creamy texture. Gorgonzola is another option for those who still enjoy a robust cheese but want a different taste profile.

Pecans

Walnuts, almonds, or cashews can be toasted to replace pecans. For those with nut allergies, roasted sunflower seeds or pumpkin seeds (pepitas) can provide a similar crunch without the risk.

Dried Fruit

Raisins, chopped dried apricots, or dried figs can offer a similar chewy texture and sweet contrast to the savory elements in the salad.

Apple

Any crisp apple variety will do the trick, but if you’re looking for an alternative fruit, pears can also provide a similar texture with a subtle difference in sweetness.

Red Onion

Try shallots for a less intense flavour, or for a milder taste, sweet or green onions can be used. If raw onions are not your favorite, soaking chopped onions in cold water for ten minutes before use can help mellow their bite.

Honey Mustard Dressing

For a store-bought dressing alternative, a raspberry vinaigrette or balsamic reduction could pair nicely with the salad. If you opt for homemade dressing but don’t have honey, maple syrup could offer a similar sweetness.

Final Thoughts

The Outback Blue Cheese Pecan Chopped Salad is not just about the ingredients or the taste; it embodies an experience, a way to bring a touch of gourmet flair into your home cooking with ease. It’s a celebration of textures, colors, and flavors that come together to create something that’s much more than just a salad – it’s a moment of joy, a delicious escape to savour.

More Outback Recipes:

• Outback Steakhouse Coconut Shrimp