Spicy Pecan and Blue Cheese Salad Recipe

Name: Spicy Pecan and Blue Cheese Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup olive oil; 6 tablespoons raspberry vinegar; 2 shallots, minced; ½ teaspoon salt; ¼ teaspoon white pepper; 4 heads bibb lettuce, torn; 8 ounces blue cheese, crumbled; 4 green onions, thinly sliced; ⅓ cup sugar; ¼ cup butter or ¼ cup margarine; ¼ cup orange juice; 1 ¼ teaspoons salt; 1 ¼ teaspoons ground cinnamon; 14-½ teaspoon ground red pepper; ¼ teaspoon ground mace; 1 lb pecan halves (about 4 cups)

Servings: persons

1 cup olive oil
6 tablespoons raspberry vinegar
2 shallots, minced
½ teaspoon salt
¼ teaspoon white pepper
4 heads bibb lettuce, torn
8 ounces blue cheese, crumbled
4 green onions, thinly sliced
⅓ cup sugar
¼ cup butter or ¼ cup margarine
¼ cup orange juice
1 ¼ teaspoons salt
1 ¼ teaspoons ground cinnamon
14-½ teaspoon ground red pepper
¼ teaspoon ground mace
1 lb pecan halves (about 4 cups)

1
Whisk together first 5 ingredients.
2
Place lettuce in a large bowl.
3
Sprinkle with cheese, green onions, and Spicy Pecans.
4
Drizzle with vinaigrette and toss gently to coat.
5
For Spicy Pecans: Stir together sugar, butter, orange juice, salt, cinnamon, red pepper and ground mace in a heavy skillet over medium heat, stirring until butter melts and sugar dissolves.
6
Remove from heat and add nuts; toss to coat.
7
Place pecan mixture in a single layer in an aluminum foil-lined 15 x 10-inch jelyroll pan.
8
Bake at 250 degrees F for 1 hour, stirring every 15 minutes.
9
Cool in pan on wire rack, separating pecans with a fork.
10
Store in an airtight container up to 1 week or freeze up to 1 month.

1992

kcal

Calories

172

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup olive oil, 6 tablespoons raspberry vinegar, 2 shallots, minced, ½ teaspoon salt, and more.

Yes, Spicy Pecan and Blue Cheese Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spicy Pecan and Blue Cheese Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions