12 Delicious Hazelnut Blue Pecan Salad Recipes

Just when you thought salads couldn’t get any more exciting, we’ve rounded up 12 Delicious Hazelnut Blue Pecan Salad Recipes that are sure to dazzle your taste buds! Perfect for home cooks looking for a quick, nutritious, and utterly satisfying meal, these recipes blend the rich flavors of hazelnuts and pecans with the freshness of greens. Dive in and discover your next favorite salad today!

Hazelnut Blue Pecan Salad with Honey Mustard Dressing

Today’s the day to toss your salad game up a notch with a dish that’s as fun to make as it is to devour. Think crunchy, nutty, and a tad sweet—your taste buds are in for a rollercoaster ride.

Ingredients

• 2 cups mixed greens
• 1/2 cup hazelnuts, toasted
• 1/2 cup blue cheese, crumbled
• 1/2 cup pecans, toasted
• 1/4 cup olive oil
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 350°F. Spread the hazelnuts and pecans on a baking sheet in a single layer. Toast for 8-10 minutes until fragrant, stirring halfway through. Tip: Keep an eye on them to prevent burning.
2. In a small bowl, whisk together olive oil, honey, Dijon mustard, apple cider vinegar, salt, and black pepper until well combined. Tip: For a smoother dressing, let it sit for 10 minutes before serving.
3. In a large salad bowl, combine the mixed greens, toasted hazelnuts, toasted pecans, and crumbled blue cheese.
4. Drizzle the honey mustard dressing over the salad and toss gently to coat all the ingredients evenly. Tip: Use salad tongs for an even mix without crushing the greens.

Munch on this masterpiece and marvel at how the creamy blue cheese plays hide and seek with the crunchy nuts, all tied together with the sweet and tangy dressing. Serve it atop a slice of crusty bread for an open-faced salad sandwich that defies all rules.

Roasted Hazelnut Blue Pecan Salad with Balsamic Glaze

Unbelievably, this isn’t just another salad—it’s a crunchy, nutty, and slightly sweet symphony that’ll make your taste buds dance the cha-cha. Perfect for those who think salads are just ‘rabbit food,’ this one’s a game-changer with its bold flavors and textures.

Ingredients

• 2 cups mixed greens
• 1/2 cup roasted hazelnuts
• 1/2 cup blue cheese, crumbled
• 1/4 cup pecans, chopped
• 2 tbsp balsamic glaze
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 350°F. Spread the hazelnuts and pecans on a baking sheet in a single layer. Toast for 5-7 minutes until fragrant. Tip: Keep an eye on them to prevent burning—nuts go from perfectly toasted to charcoal faster than you can say ‘oops.’
2. In a large bowl, combine the mixed greens, toasted hazelnuts, pecans, and crumbled blue cheese.
3. Drizzle the olive oil over the salad, then sprinkle with salt and black pepper. Toss gently to coat. Tip: Use your hands to toss the salad for better control and to keep the ingredients intact.
4. Finish by drizzling the balsamic glaze over the top just before serving. Tip: For a decorative touch, swirl the glaze in a zigzag pattern across the salad.

So, what’s the verdict? This salad is a textural dream—crunchy nuts meet creamy blue cheese, all tied together with the sweet tang of balsamic. Serve it as a show-stopping side or top it with grilled chicken to turn it into a hearty main.

Spinach and Hazelnut Blue Pecan Salad with Raspberry Vinaigrette

Delightfully unexpected and bursting with flavors that dance on your palate, this salad is a symphony of textures and tastes that’ll make your taste buds sing. Perfect for those who think salads are just ‘rabbit food,’ this dish is a game-changer with its bold combinations and vibrant dressing.

Ingredients

• 4 cups fresh spinach
• 1/2 cup hazelnuts, toasted
• 1/2 cup blue pecan cheese, crumbled
• 1/4 cup raspberries
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 350°F. Spread the hazelnuts on a baking sheet and toast for 10 minutes, or until fragrant. Let them cool, then roughly chop.
2. In a small bowl, mash the raspberries with a fork. Whisk in the olive oil, balsamic vinegar, honey, salt, and pepper until well combined.
3. In a large salad bowl, combine the spinach, toasted hazelnuts, and crumbled blue pecan cheese.
4. Drizzle the raspberry vinaigrette over the salad and toss gently to coat all the ingredients evenly.
5. Serve immediately to enjoy the crispness of the spinach and the crunch of the hazelnuts at their best.

Packed with a delightful crunch from the hazelnuts and a creamy tang from the blue pecan cheese, this salad is a textural masterpiece. The raspberry vinaigrette adds a sweet and slightly tart note that ties all the flavors together beautifully. Try serving it alongside grilled chicken or fish for a complete meal that’s anything but ordinary.

Hazelnut Blue Pecan Salad with Grilled Chicken and Avocado

Craving something that’s a symphony of crunch, creaminess, and a dash of drama? This salad is your backstage pass to flavor town, where every bite is a standing ovation.

Ingredients

• 2 cups mixed greens
• 1 grilled chicken breast, sliced
• 1/2 avocado, diced
• 1/4 cup hazelnuts, chopped
• 1/4 cup blue cheese, crumbled
• 1/4 cup pecans, chopped
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your grill to 375°F and grill the chicken breast for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Let it rest for 5 minutes before slicing.
2. While the chicken is grilling, toast the hazelnuts and pecans in a dry skillet over medium heat for 3-4 minutes, stirring occasionally, until fragrant. Tip: Keep an eye on them to prevent burning.
3. In a large bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper to create the dressing.
4. Add the mixed greens to the bowl with the dressing and toss gently to coat. Tip: Use your hands to toss the greens for even coverage without bruising them.
5. Top the dressed greens with sliced grilled chicken, diced avocado, toasted hazelnuts, pecans, and crumbled blue cheese. Tip: Layer the toppings evenly for the perfect bite every time.

How’s that for a showstopper? The creamy avocado and blue cheese play nice with the crunchy nuts, while the grilled chicken brings the protein power. Serve it in a hollowed-out watermelon for a summer soirée twist that’ll have everyone talking.

Summer Hazelnut Blue Pecan Salad with Fresh Berries

Oh, summer salads, you sneaky little delights, always finding a way to make us forget we’re actually eating something healthy. This one’s a showstopper, packed with crunch, sweetness, and a whole lot of ‘why didn’t I think of that?’

Ingredients

• 2 cups mixed greens
• 1/2 cup hazelnuts, toasted
• 1/2 cup blueberries
• 1/2 cup pecans, toasted
• 1/4 cup feta cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 350°F. Spread the hazelnuts and pecans on a baking sheet in a single layer. Toast for 8-10 minutes, or until fragrant. Let them cool, then roughly chop. Tip: Toasting nuts enhances their flavor, so don’t skip this step!
2. In a large bowl, combine the mixed greens, toasted hazelnuts, pecans, blueberries, and crumbled feta cheese.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper until well combined. Tip: For a smoother dressing, warm the honey slightly before whisking.
4. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly. Tip: Add the dressing just before serving to keep the greens crisp.

Mmm, the contrast of the crunchy nuts against the juicy berries and creamy feta is nothing short of magical. Serve this beauty on a bright platter to really let those colors pop, or pack it for a picnic and watch it disappear before you’ve even laid out the blanket.

Hazelnut Blue Pecan Salad with Goat Cheese and Cranberries

Yum, you’re in for a treat with this salad that’s anything but basic. Packed with crunch, creaminess, and a pop of sweetness, it’s the kind of dish that’ll make your taste buds do a happy dance.

Ingredients

• 1 cup hazelnuts
• 1 cup blue pecans
• 4 cups mixed greens
• 1/2 cup dried cranberries
• 4 oz goat cheese, crumbled
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 350°F. Spread the hazelnuts and blue pecans on a baking sheet in a single layer. Toast for 8-10 minutes, or until fragrant and lightly golden. Let them cool, then roughly chop.
2. In a large bowl, whisk together olive oil, balsamic vinegar, honey, salt, and black pepper until well combined. Tip: For a smoother dressing, warm the honey slightly before whisking.
3. Add the mixed greens to the bowl with the dressing. Toss gently to coat all the leaves evenly. Tip: Use your hands to toss the salad for better control and to prevent bruising the greens.
4. Sprinkle the toasted nuts, dried cranberries, and crumbled goat cheese over the dressed greens. Tip: For an extra flavor boost, lightly toast the cranberries in a dry pan for 1-2 minutes before adding them to the salad.
5. Give the salad one final gentle toss to distribute all the ingredients. Serve immediately to enjoy the perfect contrast of textures and flavors.

Heavenly is the first word that comes to mind with each bite of this salad. The creamy goat cheese pairs beautifully with the crunchy nuts and sweet cranberries, while the dressing ties it all together with a tangy sweetness. Try serving it on a large platter for a family-style meal that’s as visually appealing as it is delicious.

Warm Hazelnut Blue Pecan Salad with Bacon and Eggs

Craving something that dances on the line between indulgent and wholesome? This salad is your ticket to flavor town, with a crunch that’ll make your taste buds do a happy little jig.

Ingredients

• 4 cups mixed greens
• 1/2 cup hazelnuts, toasted
• 1/2 cup blue cheese, crumbled
• 1/2 cup pecans, toasted
• 4 slices bacon, cooked and crumbled
• 2 eggs, soft-boiled
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 350°F. Spread the hazelnuts and pecans on a baking sheet and toast for 10 minutes, or until fragrant. Tip: Keep an eye on them to prevent burning.
2. While the nuts toast, bring a small pot of water to a boil. Gently add the eggs and boil for 6 minutes for a soft-boiled finish. Immediately transfer to an ice bath to stop the cooking process.
3. In a large bowl, whisk together olive oil, balsamic vinegar, honey, salt, and black pepper to create the dressing.
4. Add the mixed greens to the bowl with the dressing and toss until evenly coated.
5. Peel the eggs and slice them in half. Tip: A sharp knife dipped in hot water makes cleaner cuts through the soft eggs.
6. Divide the dressed greens among plates. Top with toasted hazelnuts, pecans, crumbled blue cheese, bacon, and the halved eggs. Tip: For an extra flavor boost, drizzle a little extra dressing over the eggs.

Kick back and savor the symphony of textures—creamy blue cheese, crunchy nuts, and the silky yolk tying it all together. Perfect for brunching in your PJs or impressing at a potluck, this salad is a versatile showstopper.

Hazelnut Blue Pecan Salad with Citrus Dressing

Salads don’t have to be boring, and this Hazelnut Blue Pecan Salad with Citrus Dressing is here to prove just that. Packed with crunch, zest, and a dash of whimsy, it’s the perfect way to jazz up your meal routine without breaking a sweat.

Ingredients

• 2 cups mixed greens
• 1/2 cup hazelnuts, toasted
• 1/2 cup pecans, toasted
• 1/4 cup blue cheese, crumbled
• 1/4 cup olive oil
• 2 tbsp fresh orange juice
• 1 tbsp lemon juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 350°F and toast the hazelnuts and pecans on a baking sheet for 8-10 minutes, or until fragrant. Let them cool before chopping roughly.
2. In a small bowl, whisk together the olive oil, orange juice, lemon juice, honey, salt, and black pepper until well combined. Tip: For a smoother dressing, emulsify the ingredients by whisking vigorously or using a blender.
3. In a large salad bowl, toss the mixed greens with the toasted hazelnuts, pecans, and crumbled blue cheese.
4. Drizzle the citrus dressing over the salad and toss gently to coat all the ingredients evenly. Tip: Add the dressing just before serving to keep the greens crisp.
5. Serve immediately for the best texture and flavor. Tip: For an extra crunch, sprinkle additional toasted nuts on top right before serving.

This salad is a symphony of textures, from the creamy blue cheese to the crunchy nuts, all tied together with the bright, tangy citrus dressing. Try serving it alongside grilled chicken or fish for a meal that’s as balanced as it is delicious.

Autumn Hazelnut Blue Pecan Salad with Roasted Squash

Gather ’round, salad lovers and squash enthusiasts alike, because we’re about to dive fork-first into a dish that’s as fun to make as it is to eat. This isn’t just any salad—it’s a crunchy, creamy, sweet, and savory masterpiece that’ll have you questioning why you ever settled for boring greens.

Ingredients

• 2 cups butternut squash, cubed
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups mixed greens
• 1/2 cup hazelnuts, toasted
• 1/2 cup blue cheese, crumbled
• 1/4 cup pecans, chopped
• 2 tbsp balsamic vinaigrette

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the butternut squash cubes with olive oil, salt, and black pepper until evenly coated.
3. Spread the squash in a single layer on the prepared baking sheet and roast for 25 minutes, or until tender and slightly caramelized.
4. While the squash roasts, toast the hazelnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant. Tip: Keep an eye on them—nuts go from perfectly toasted to burnt in a flash!
5. In a large bowl, combine the mixed greens, toasted hazelnuts, blue cheese, and chopped pecans.
6. Once the squash is done, let it cool for 5 minutes before adding it to the salad. Tip: Adding the squash while it’s too hot can wilt the greens.
7. Drizzle the balsamic vinaigrette over the salad and toss gently to combine. Tip: Use your hands to toss the salad for the most even distribution of dressing.

This salad is a textural dream, with the creamy blue cheese playing off the crunchy nuts and tender squash. Serve it in a hollowed-out pumpkin for an extra festive touch that’ll have your guests snapping pics before they dig in.

Hazelnut Blue Pecan Salad with Smoked Salmon and Dill

Yowza! If you’re looking to jazz up your salad game with something that’s equal parts fancy and fun, you’ve hit the jackpot. This isn’t just any salad—it’s a symphony of crunchy, creamy, and smoky flavors that’ll make your taste buds do a happy dance.

Ingredients

• 2 cups mixed greens
• 1/2 cup hazelnuts, toasted
• 1/2 cup blue cheese, crumbled
• 1/2 cup pecans, toasted
• 4 oz smoked salmon, thinly sliced
• 2 tbsp fresh dill, chopped
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 350°F. Spread the hazelnuts and pecans on a baking sheet and toast for 8-10 minutes, or until fragrant. Let them cool, then roughly chop.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper to create the dressing. Tip: For a smoother dressing, slowly drizzle in the olive oil while whisking.
3. In a large salad bowl, combine the mixed greens, toasted hazelnuts, pecans, blue cheese, and smoked salmon.
4. Drizzle the dressing over the salad and gently toss to combine. Tip: Use your hands to toss the salad for a more even distribution of ingredients without crushing the delicate greens.
5. Sprinkle the fresh dill on top just before serving. Tip: Adding the dill at the end preserves its vibrant color and fresh flavor.

Marvel at the masterpiece you’ve created! The crunch of the nuts against the creamy blue cheese and silky salmon is nothing short of magical. Serve it on a chilled plate to keep everything crisp, or pile it high on a slice of crusty bread for an open-faced sandwich that’s sure to impress.

Spicy Hazelnut Blue Pecan Salad with Chipotle Dressing

Let’s face it, salads can be a snooze-fest, but not this one! Our Spicy Hazelnut Blue Pecan Salad with Chipotle Dressing is here to shake up your salad game with a kick of heat, a crunch of nuts, and a drizzle of smoky dressing that’ll make your taste buds dance.

Ingredients

• 2 cups mixed greens
• 1/2 cup hazelnuts, toasted
• 1/2 cup blue cheese, crumbled
• 1/2 cup pecans, chopped
• 1/4 cup olive oil
• 2 tbsp chipotle peppers in adobo sauce, minced
• 1 tbsp honey
• 1 tbsp lime juice
• 1/2 tsp salt

Instructions

1. Preheat your oven to 350°F. Spread the hazelnuts on a baking sheet and toast for 10 minutes, or until fragrant. Let them cool, then chop roughly.
2. In a small bowl, whisk together olive oil, minced chipotle peppers, honey, lime juice, and salt until well combined to make the dressing.
3. In a large salad bowl, toss the mixed greens with half of the dressing until lightly coated.
4. Add the toasted hazelnuts, crumbled blue cheese, and chopped pecans to the salad. Drizzle the remaining dressing over the top and toss gently to combine.
5. Serve immediately for the best texture and flavor. Tip: For an extra crunch, add the nuts just before serving. Tip: If you’re sensitive to heat, start with half the amount of chipotle peppers and adjust to your liking. Tip: Toasting the hazelnuts enhances their flavor, so don’t skip this step!

Munch on this salad to experience a symphony of textures—creamy blue cheese, crunchy nuts, and crisp greens—all brought together by the smoky, spicy dressing. Perfect as a standalone lunch or as a bold side to grilled meats.

Hazelnut Blue Pecan Salad with Quinoa and Fresh Herbs

Today’s the day to shake up your salad game with a dish that’s as fun to make as it is to eat. Think crunchy, nutty, and herby all in one bite—your taste buds won’t know what hit ’em!

Ingredients

• 1 cup quinoa
• 2 cups water
• 1/2 cup hazelnuts
• 1/2 cup pecans
• 1/4 cup blue cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/4 cup fresh herbs (basil, mint, parsley), chopped
• Salt to taste

Instructions

1. Rinse 1 cup quinoa under cold water until the water runs clear to remove any bitterness.
2. In a medium saucepan, combine the rinsed quinoa and 2 cups water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the water is fully absorbed. Tip: Let it sit covered for 5 minutes off the heat for fluffier quinoa.
4. While the quinoa cooks, preheat your oven to 350°F and spread 1/2 cup hazelnuts and 1/2 cup pecans on a baking sheet.
5. Toast the nuts in the oven for 8-10 minutes, stirring halfway, until fragrant and lightly golden. Tip: Watch closely to prevent burning.
6. In a large bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, and a pinch of salt to create the dressing.
7. Add the cooked quinoa, toasted nuts, 1/4 cup crumbled blue cheese, and 1/4 cup chopped fresh herbs to the bowl with the dressing.
8. Toss everything together until well combined. Tip: For best flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.

Bold flavors and textures come together in this salad—creamy blue cheese, crunchy nuts, and fluffy quinoa, all brightened up with fresh herbs. Serve it atop a bed of greens for an extra veggie boost or as a hearty side that steals the show.

Conclusion

Perfect for any occasion, these 12 Hazelnut Blue Pecan Salad recipes offer a delightful mix of flavors and textures that are sure to impress. Whether you’re a seasoned chef or a cooking novice, there’s something here for everyone. We’d love to hear which recipe becomes your favorite—don’t forget to leave a comment and share your culinary creations on Pinterest. Happy cooking!