Blue Cheese Pecan Chopped Salad

Blue Cheese Pecan Chopped Salad in Brown Bowl


1. Start by combining the pecans, light brown sugar, ground cinnamon and melted butter in a bowl.

2. Toss the nuts to coat them, pour them onto a baking sheet and cook in a 375-degree Fahrenheit oven for three to five minutes.

3. As you let the nuts cool, you can start making the dressing by whisking together all the ingredients until they are well combined.

4. Mix the lettuce and scallions in a mixing bowl before adding the dressing and pecans. Add the extra blue cheese crumbles and serve.


If you’re looking for ways to make your next salad more exciting, you can’t go wrong with our blue cheese pecan chopped salad. This nutrition-packed salad combines crunchy elements like fresh carrots and candied pecans with tangy blue cheese for an excellent addition to any table.

Pecans are not just a fall food for baking pies or for a sweet potato topping. The buttery crunch of pecans makes them a perfect addition to a variety of dishes you can serve throughout the year. Depending on the season, you can also add different mix-ins — such as dried cranberries — to further highlight the bright flavors present.

Pecans are an essential part of this salad so you want to make sure you are using the tastiest pecans around. At Pecan Nation we grow and harvest the best pecan varieties and make sure only the freshest, plumpest and most naturally sweet tasting pecans make it into our bags.If you want to get creative, we also offer sweet and savory flavor varieties, such as Cinnamon and Maple, that you could add to your salad. Shop our selection of pecan flavors, or explore our other recipes for inspiration for your next meal today!


  • 1 tablespoon of melted butter
  • 1 tablespoon of light brown sugar
  • ½ teaspoon of ground cinnamon
  • ½ cup of whole or halved pecans
  • 2 ounces of blue cheese crumbles
  • 1 tablespoon of fresh basil, chopped
  • 2 tablespoons of sour cream
  • 2 teaspoons of Dijon mustard
  • ¼ cup of white vinegar
  • ¼ cup of extra virgin olive oil
  • 3 cups of bibb lettuce or butter lettuce, chopped
  • 3 cups of red leaf lettuce, chopped
  • 3 cups of iceberg lettuce, chopped
  • 1 green onion, chopped
  • 2 ounces of blue cheese crumbles