11 Delicious Hazelnut Blue Pecan Salad Recipes

Mmm, who knew the humble hazelnut could transform a simple salad into a symphony of flavors? Our roundup of 11 Delicious Hazelnut Blue Pecan Salad Recipes is here to prove just that. Perfect for home cooks looking to add a nutty twist to their meals, these recipes promise a delightful crunch and a burst of freshness in every bite. Ready to elevate your salad game? Let’s dive in!

Hazelnut Blue Pecan Salad with Honey Mustard Dressing

Rustic flavors come alive in this salad, combining crunch and creaminess with a sweet-tangy dressing. Perfect for a quick lunch or a side dish that steals the show.

Ingredients

– 2 cups mixed greens (washed and dried)
– 1/2 cup hazelnuts (toasted, skins removed)
– 1/2 cup blue cheese (crumbled, or sub feta for a milder taste)
– 1/4 cup pecans (toasted and chopped)
– 2 tbsp olive oil (extra virgin preferred)
– 1 tbsp honey (adjust for sweetness)
– 1 tbsp Dijon mustard (smooth or grainy)
– 1 tbsp apple cider vinegar (or white wine vinegar)
– Salt and pepper (to taste)

Instructions

1. Preheat oven to 350°F. Toast hazelnuts and pecans on a baking sheet for 8-10 minutes until fragrant. Tip: Stir nuts halfway for even toasting.
2. Let nuts cool, then rub hazelnuts in a clean towel to remove skins. Chop pecans roughly.
3. In a small bowl, whisk together olive oil, honey, Dijon mustard, and apple cider vinegar. Season with salt and pepper. Tip: Adjust honey and vinegar for your preferred balance of sweet and tangy.
4. In a large bowl, toss mixed greens with half the dressing until lightly coated.
5. Add hazelnuts, pecans, and blue cheese to the greens. Drizzle remaining dressing over top. Tip: Add dressing just before serving to keep greens crisp.
6. Gently toss everything together once more. Serve immediately.
Layers of texture make every bite interesting, from the crunchy nuts to the creamy cheese. Try serving on a platter with grilled chicken slices for a hearty meal.

Roasted Hazelnut and Blue Pecan Salad with Balsamic Glaze

Hazelnuts and blue pecans bring a crunchy, nutty depth to this vibrant salad, perfectly balanced with a sweet balsamic glaze. Here’s how to make it.

Ingredients

• 1 cup hazelnuts (toasted, skins removed)
• 1/2 cup blue pecans (or regular pecans, for a different flavor profile)
• 4 cups mixed greens (washed and dried)
• 1/4 cup balsamic glaze (store-bought or homemade)
• 2 tbsp olive oil (extra virgin recommended)
• Salt and pepper (just a pinch to season)

Instructions

1. Preheat oven to 350°F. Spread hazelnuts on a baking sheet. Toast for 10 minutes, or until skins crack.
2. Wrap hazelnuts in a clean towel. Rub vigorously to remove skins. Let cool.
3. In a dry skillet over medium heat, toast blue pecans for 3-4 minutes, stirring often, until fragrant.
4. In a large bowl, toss mixed greens with olive oil. Season lightly with salt and pepper.
5. Add toasted hazelnuts and blue pecans to the greens. Drizzle with balsamic glaze.
6. Toss salad gently to combine all ingredients evenly.

Buttery hazelnuts and rich blue pecans add a luxurious crunch to every bite, while the balsamic glaze ties everything together with its sweet acidity. Serve immediately for the best texture, or add grilled chicken for a hearty twist.

Spinach and Hazelnut Blue Pecan Salad with Raspberry Vinaigrette

Outstanding for a quick lunch or a side at dinner, this salad combines fresh greens with crunchy nuts and a sweet-tangy dressing. It’s a breeze to make and packs a flavorful punch.

Ingredients

– 2 cups fresh spinach (washed and dried)
– 1/2 cup hazelnuts (toasted, skins removed)
– 1/4 cup blue pecans (or substitute regular pecans)
– 1/4 cup raspberries (fresh or frozen)
– 2 tbsp olive oil (or any neutral oil)
– 1 tbsp balsamic vinegar
– 1 tsp honey (adjust to taste)
– Salt and pepper (to taste)

Instructions

1. Preheat oven to 350°F. Spread hazelnuts on a baking sheet and toast for 10 minutes, or until skins crack.
2. Wrap toasted hazelnuts in a clean towel and rub to remove skins. Let cool, then roughly chop.
3. In a small bowl, mash raspberries with a fork. Whisk in olive oil, balsamic vinegar, and honey until combined. Season with salt and pepper.
4. In a large bowl, combine spinach, hazelnuts, and blue pecans. Drizzle with raspberry vinaigrette and toss gently to coat.
5. Serve immediately. The salad offers a delightful mix of textures, from the crisp spinach to the crunchy nuts, all brought together by the vibrant raspberry vinaigrette. Try topping with grilled chicken for a heartier meal.

Grilled Chicken Hazelnut Blue Pecan Salad

Kickstart your meal with this vibrant Grilled Chicken Hazelnut Blue Pecan Salad, a perfect blend of crunch and zest for any season.

Ingredients

• 2 chicken breasts, skinless and boneless (pound to even thickness for uniform cooking)
• 1/2 cup hazelnuts, toasted (cool before chopping)
• 1/4 cup blue cheese, crumbled (or gorgonzola for a stronger flavor)
• 1/2 cup pecans, roughly chopped (toast for extra crunch)
• 4 cups mixed greens (arugula adds a peppery kick)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp balsamic vinegar (adjust to taste)
• Salt and pepper, to taste

Instructions

1. Preheat grill to medium-high heat, about 375°F.
2. Season chicken breasts with salt and pepper on both sides.
3. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F. Tip: Let chicken rest for 5 minutes before slicing to retain juices.
4. While chicken cooks, toss mixed greens, hazelnuts, blue cheese, and pecans in a large bowl.
5. Whisk together olive oil and balsamic vinegar in a small bowl. Tip: Add a teaspoon of honey for a touch of sweetness.
6. Slice grilled chicken into strips. Tip: Cut against the grain for tender pieces.
7. Add chicken to salad, drizzle with dressing, and toss gently to combine.

Enjoy the contrast of tender chicken with crunchy nuts and creamy cheese. Serve atop a toasted baguette for a hearty twist.

Avocado and Hazelnut Blue Pecan Salad with Lime Dressing

Fresh avocados and crunchy hazelnuts come together in this vibrant salad, topped with a zesty lime dressing for a refreshing bite.

Ingredients

• 2 ripe avocados, cubed (use slightly firm for easier cubing)
• 1/2 cup hazelnuts, toasted and roughly chopped (enhances flavor)
• 1/4 cup blue pecans, crumbled (substitute with walnuts if needed)
• 2 tbsp fresh lime juice (about 1 lime, adjust to taste)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Toast hazelnuts in a dry skillet over medium heat for 5 minutes, stirring frequently until golden. Let cool before chopping.
2. In a large bowl, gently toss avocado cubes with lime juice to prevent browning.
3. Add toasted hazelnuts, crumbled blue pecans, olive oil, salt, and pepper to the bowl.
4. Toss all ingredients lightly until evenly coated with dressing. Avoid overmixing to keep avocados intact.
5. Serve immediately or chill for 10 minutes to enhance flavors.

A creamy texture from the avocados contrasts with the nuts’ crunch, while the lime dressing adds a bright finish. Perfect as a standalone lunch or alongside grilled chicken for extra protein.

Quinoa Hazelnut Blue Pecan Salad with Lemon Tahini Dressing

Craving a salad that’s both nutritious and bursting with flavor? This quinoa hazelnut blue pecan salad with lemon tahini dressing is your answer. Packed with textures and a zesty kick, it’s a meal that satisfies.

Ingredients

• 1 cup quinoa (rinsed well)
• 1/2 cup hazelnuts (toasted, roughly chopped)
• 1/2 cup blue pecans (or substitute with regular pecans)
• 2 tbsp tahini (stir well before using)
• 1 lemon (juiced, about 2 tbsp)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground)
• 2 cups mixed greens (washed and dried)

Instructions

1. Cook quinoa according to package instructions. Let it cool to room temperature. Tip: Fluff with a fork to prevent clumping.
2. While quinoa cooks, toast hazelnuts in a dry skillet over medium heat for 5 minutes, until fragrant. Tip: Stir frequently to avoid burning.
3. In a small bowl, whisk together tahini, lemon juice, olive oil, salt, and pepper. Tip: Add a teaspoon of water if dressing is too thick.
4. In a large bowl, combine cooled quinoa, toasted hazelnuts, blue pecans, and mixed greens.
5. Drizzle dressing over the salad and toss gently to coat evenly.

Offering a delightful crunch from the nuts and a creamy tang from the dressing, this salad stands out. Serve it as a hearty lunch or a side dish at your next gathering.

Apple and Hazelnut Blue Pecan Salad with Maple Syrup Dressing

TThis salad combines crisp apples, toasted hazelnuts, and blue pecans with a sweet maple syrup dressing for a refreshing twist. Perfect for a quick lunch or a side dish that stands out.

Ingredients

• 2 cups mixed greens (washed and dried)
• 1 apple, thinly sliced (use a crisp variety for best texture)
• 1/2 cup hazelnuts, toasted (cool before adding)
• 1/4 cup blue pecans (or substitute with regular pecans)
• 2 tbsp maple syrup (adjust sweetness to preference)
• 1 tbsp olive oil (or any neutral oil)
• 1 tbsp apple cider vinegar (adds a nice tang)
• Salt to taste (start with a pinch)

Instructions

1. Preheat oven to 350°F. Spread hazelnuts on a baking sheet. Toast for 10 minutes, or until fragrant. Let cool.
2. In a large bowl, combine mixed greens, apple slices, toasted hazelnuts, and blue pecans.
3. In a small bowl, whisk together maple syrup, olive oil, apple cider vinegar, and salt until emulsified.
4. Drizzle dressing over the salad. Toss gently to coat all ingredients evenly.
5. Serve immediately to maintain crispness. For extra crunch, add more toasted hazelnuts on top.

Enjoy the contrast of textures from the crunchy nuts and crisp apples against the soft greens. The maple dressing ties all the flavors together beautifully. Try serving it alongside grilled chicken for a more substantial meal.

Beetroot and Hazelnut Blue Pecan Salad with Goat Cheese

Savor the earthy sweetness of beetroot paired with the crunch of hazelnuts and the tang of goat cheese in this vibrant salad. It’s a perfect blend of textures and flavors for any season.

Ingredients

– 2 medium beetroots, peeled and diced (about 2 cups)
– 1/2 cup hazelnuts, toasted and roughly chopped
– 1/4 cup blue pecan nuts, for extra crunch
– 2 oz goat cheese, crumbled
– 2 tbsp olive oil (or any neutral oil)
– 1 tbsp balsamic vinegar
– Salt, to taste (adjust to preference)
– Freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 400°F. Toss the diced beetroots with 1 tbsp olive oil and a pinch of salt. Spread them on a baking sheet in a single layer.
2. Roast the beetroots for 25-30 minutes, stirring halfway, until tender and slightly caramelized. Let them cool to room temperature.
3. While the beetroots roast, toast the hazelnuts in a dry skillet over medium heat for 5-7 minutes, until fragrant. Let them cool, then roughly chop.
4. In a large bowl, combine the cooled beetroots, toasted hazelnuts, and blue pecan nuts.
5. Drizzle with the remaining 1 tbsp olive oil and balsamic vinegar. Gently toss to combine.
6. Season with salt and freshly ground black pepper to taste.
7. Sprinkle the crumbled goat cheese over the top just before serving to maintain its texture.

Witness the harmony of creamy, crunchy, and earthy elements in every bite. Serve this salad atop a bed of arugula for an extra peppery kick or alongside grilled chicken for a hearty meal.

Pear and Hazelnut Blue Pecan Salad with Walnut Dressing

Lunch just got a whole lot better with this crisp, nutty salad that’s as easy to make as it is delicious. Perfect for a quick meal or a side dish that steals the show.

Ingredients

• 2 cups mixed greens (washed and dried)
• 1 pear, thinly sliced (use firm pears for best texture)
• 1/4 cup blue cheese, crumbled (substitute with goat cheese if preferred)
• 1/4 cup pecans, toasted (toast for extra flavor)
• 1/4 cup hazelnuts, chopped
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp balsamic vinegar (adjust to taste)
• 1 tsp honey (for a touch of sweetness)
• Salt and pepper to taste

Instructions

1. In a large bowl, combine mixed greens, pear slices, blue cheese, pecans, and hazelnuts.
2. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper until emulsified.
3. Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
4. Serve immediately to ensure the greens stay crisp and the nuts retain their crunch.

Just the right balance of sweet, tangy, and crunchy, this salad pairs wonderfully with grilled chicken or as a standalone light meal. For an extra touch, serve with a slice of crusty bread to soak up the delicious dressing.

Kale and Hazelnut Blue Pecan Salad with Cranberries

Salads don’t have to be boring, and this one’s a game-changer. Packed with textures and flavors, it’s a standout dish that’s as nutritious as it is delicious.

Ingredients

– 4 cups kale, chopped (remove stems for better texture)
– 1/2 cup hazelnuts, toasted (cool before adding)
– 1/2 cup blue pecans (substitute regular pecans if needed)
– 1/4 cup dried cranberries (soak in warm water for 5 mins to plump)
– 2 tbsp olive oil (or any neutral oil)
– 1 tbsp apple cider vinegar (adjust to taste)
– 1 tsp honey (for a touch of sweetness)
– Salt and pepper (to season)

Instructions

1. In a large bowl, massage the kale with olive oil for 2 minutes until softened.
2. Add apple cider vinegar and honey to the kale, tossing to coat evenly.
3. Season with salt and pepper, then mix well.
4. Fold in toasted hazelnuts, blue pecans, and plumped cranberries.
5. Let the salad sit for 5 minutes before serving to allow flavors to meld.
6. Serve chilled or at room temperature for best texture.
A vibrant mix of crunchy nuts and chewy cranberries contrasts beautifully with the tender kale. Drizzle with extra honey for a sweeter note or add grilled chicken for a hearty twist.

Sweet Potato and Hazelnut Blue Pecan Salad with Cinnamon Dressing

Make this Sweet Potato and Hazelnut Blue Pecan Salad with Cinnamon Dressing for a flavorful twist on a classic. Perfect for any season, it’s a blend of sweet, nutty, and spicy flavors.

Ingredients

• 2 cups sweet potatoes, cubed (peeled or unpeeled)
• 1/2 cup hazelnuts, chopped (toast for extra flavor)
• 1/4 cup blue pecans, crumbled (substitute regular pecans if needed)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp cinnamon (adjust to taste)
• 1 tbsp honey (or maple syrup for vegan option)
• Salt to taste

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss sweet potatoes with 1 tbsp olive oil and a pinch of salt. Spread evenly on the baking sheet.
3. Roast for 25 minutes or until edges are crispy and centers are soft. Tip: Stir halfway for even cooking.
4. While potatoes roast, toast hazelnuts in a dry skillet over medium heat for 3-5 minutes until fragrant. Tip: Watch closely to avoid burning.
5. Whisk together remaining olive oil, cinnamon, and honey in a small bowl. Tip: Adjust sweetness and spice to your preference.
6. Combine roasted sweet potatoes, toasted hazelnuts, and blue pecans in a large bowl. Drizzle with cinnamon dressing and toss gently.

Hearty and satisfying, this salad offers a crunchy texture from the nuts against the soft sweet potatoes. Serve it warm as a side or chill for a refreshing lunch option.

Conclusion

You’ve just discovered a treasure trove of flavor with these 11 Delicious Hazelnut Blue Pecan Salad Recipes! Each one offers a unique twist on combining crunchy, creamy, and sweet for a salad that’s anything but ordinary. We’d love to hear which recipe stole your heart—drop a comment below. And if you’re as excited as we are, don’t forget to share the love on Pinterest!