Recreate the iconic Outback blue cheese pecan chopped salad in your kitchen. This low-carb copycat recipe is easy and tasty!
Copycat Outback Steakhouse Salad
Have you ever tried to eat at a restaurant while on keto, only to leave frustrated and very hungry? You don’t have to give up your favorite menu items!
All you have to do is remake the recipe at home. Usually places like Outback Steakhouse add a lot of sugar to their salad dressings.
So all you have to do is make a sugar-free dressing. But with this recipe, I had to make two changes.
I created a keto-friendly salad dressing and I made low-carb candied pecans. The result is a sweet and savory salad with the same delightful crunch as the restaurant version!
You’ll feel like you’re cheating – but you aren’t!
Outback Blue Cheese Pecan Chopped Salad
The secret to this amazing recipe is to use fresh ingredients in the salad. You can save time and use a bag of salad greens.
My favorite kind is the spring mix because it’s naturally sweeter. Any mix of salad greens will work – you could even make your own from your favorite types of lettuce.
After that, you mix in some crumbled blue cheese, green onions, and shredded carrots. Only add the shredded carrots if your salad mix doesn’t come with shredded carrots in it.
And if you don’t like blue cheese, replace it with feta cheese or go dairy-free and use crumbled goat cheese.
Low-Carb Salad With Pecans
One of the best things about this recipe is the topping made with sweet pecans. It’s slightly different from my previous keto candied pecans recipe – but you can use that recipe too!
If you need to make this recipe without any nuts, make low-carb candied bacon twists and crumble them on top of the salad.
If you’re looking for a keto-friendly snack that you can eat after a workout, make a double recipe of these pecans! Store them in an airtight container and keep them in the pantry.
They will stay fresh for about a week.
What To Eat With Salad
This is a really filling salad, so I like to eat it for lunch without anything on the side. But if you’re going to serve it for a bigger meal – like dinner – I have a few recipes you might want to add to the table.
Start out with a low-carb hot honey chicken bowl. It’s filled with protein, veggies, and lots of flavor.
This salad will also taste incredible with some keto chicken Caesar cutlets. If you love pecans, then I have the perfect dessert to enjoy after dinner.
Make some keto chocolate pecan pie muffins! They’re rich and have the perfect amount of saltiness to round it out.
Blue Cheese Vinaigrette
Save this recipe, even if it’s just so you can remake the salad dressing. The blue cheese adds unmistakable tanginess and the Dijon mustard rounds it out with a nutty sweetness.
You can use this vinaigrette on top of other chopped salad recipes or use it as a topping for a burger.
What if you don’t like blue cheese? If that’s you, then just replace it with feta cheese or crumbled goat cheese.
The base of the salad dressing is sour cream, but you can use Greek yogurt if you need a boost of protein.
Low-Carb Copycat Outback Pecan Blue Cheese Salad Recipe
Here’s the list of ingredients that you’ll need to make this low-carb Outback blue cheese pecan chopped salad recipe. The exact measurements and instructions are in the printable recipe card, just a little below.
SERVINGS: 6
PREP TIME: 20 minutes
COOK TIME: 10 minutes
INGREDIENTS:
PECANS:
Raw pecans (halved)
Cinnamon
Brown sugar alternative
Butter – melted
SALAD:
Bags salad greens)
Crumbled blue cheese
Shredded carrots **Only if your salad mix does not come with shredded carrots mixed in.
BLUE CHEESE VINAIGRETTE:
Olive oil
White vinegar
Dijon mustard
Sour cream (or plain greek yogurt)
Blue cheese crumbles
INSTRUCTIONS:
Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper, set aside.
In a bowl, stir together the pecans, cinnamon, brown sugar alternative and melted butter. Spread the pecan mixutre on your baking sheet and bake for 4–5 minutes. Watch to make sure they do not burn. Carefully remove from the oven and let cool.
To create the dressing, combine all the ingredients in a mason jar or bowl. Whisk/ shake well, until you have a creamy vinaigrette. Set aside for now.
To assemble the salad, place the salad greens, shredded carrots, blue cheese and candied pecans in a large bowl. Drizzle with the vinaigrette and toss well.
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Recreate the iconic Outback blue cheese pecan chopped salad in your kitchen. This low-carb copycat recipe is easy and tasty!
Equipment
- Baking Tray
- Parchment Paper
- Mason Jar
- Large Mixing Bowl
Ingredients
Pecans
- 1/2 cup Raw Pecans halved
- 1/2 tsp Cinnamon
- 1 tbsp Brown Sugar Substitute
- 1 tbsp Butter melted
Salad
- 14 ounces Salad Greens
- 1/4 cup Crumbled Blue Cheese
- 1/2 cup Shredded Carrots **Only if your salad mix does not come with shredded carrots mixed in.
Blue Cheese Vinaigrette
- 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 degrees F. Line a baking sheet with parchment paper, set aside.
- In a bowl, stir together the pecans, cinnamon, brown sugar alternative and melted butter.
- Spread the pecan mixutre on your baking sheet and bake for 4–5 minutes. Watch to make sure they do not burn. Carefully remove from the oven and let cool.
- To create the dressing, combine all the ingredients in a mason jar or bowl. Whisk/ shake well, until you have a creamy vinaigrette. Set aside for now.
- To assemble the salad, place the salad greens, shredded carrots, blue cheese and candied pecans in a large bowl. Drizzle with the vinaigrette and toss well.
Notes
Keto Copycat Recipes
Isn’t making restaurant recipes at home fun? I love saving the money (and all the effort of leaving the house). If you enjoyed this copycat Outback Blue Cheese Pecan Chopped Salad, here are some more copycat recipes you should try next.
