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+ servings

Blue Cheese Chopped Salad with Craisins and Candied Pecans

Blue Cheese Chopped Salad with Craisins and Candied Pecans is packed full of so much flavor in every bite. Chopped romaine, red cabbage, red onion, dried cranberries, blue cheese crumbles, and candied pecans are combined with a creamy blue cheese balsamic vinaigrette.
Course Salad
Cuisine American
Keyword chopped salad
Prep Time 15 minutes
Cook Time 10 minutes
Servings 6
Calories 367kcal



  • 1/2 cup Confectioners' sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 4 teaspoons  water
  • 2 cups pecans


  • 1/4 cup extra-virgin olive oil
  • 1/4 cup white balsamic vinegar
  • 2 tablespoons sour cream
  • 2 teaspoons Dijon mustard
  • 2 tablespoons crumbled blue cheese
  • 1 teaspoon sugar
  • salt and pepper


  • 6 cups chopped romaine lettuce
  • 1 cup shredded red cabbage
  • 1/4 cup finely diced red onion
  • 1/3 cup dried cranberries
  • 1/3 cup crumbled blue cheese


  • Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  • In a medium bowl, whisk together confectioners' sugar, salt, cayenne pepper, and water.
    Add pecans and stir until evenly coated. Spread out on prepared baking sheet.
    Bake for 10 to 12 minutes, being careful not to let them burn. Cool.
  • Combine vinaigrette ingredients in a medium bowl and whisk to combine. Season to taste with salt and pepper.
  • Toss together all salad ingredients in a large bowl. Add desired amount of vinaigrette.
  • Add 1 cup of the candied pecans to the salad.


You will have extra pecans leftover. They will keep in an airtight container for 2 weeks.


Calories: 367kcal