Cranberry Pecan Cucumber Salad

If you have been reading this blog for a decent amount of time, you probably know how I feel about weeknight side dishes. They are the bane of my existence!

Now, don’t get me wrong, I love roasted veggies with just about any meal. But sometimes you need to switch things up. And sometimes you don’t have the time to wait for them to cook in the oven. <— Truth.

This cranberry pecan cucumber salad is a fresh and simple side dish for fall! Ready in 10 minutes and topped with crumbled goat cheese!

So, with the holidays approaching and the lazy days of summer long behind us, let’s chat a super fast side dish for fall. This cranberry pecan cucumber salad!

We’re talking 10 minutes from start to finish.

We’re talking simple, simple, simple prep. Just a small bit of slicing and tossing everything together.

We’re talking the holy trifecta of salads – nuts, cheese and fruit! Crunchy, salty and sweet. Does it get any better? I think not.

Plus, it’s just kinda pretty. And we all know how I feel about pretty food. Major love.

This cranberry pecan cucumber salad is a fresh and simple side dish for fall! Ready in 10 minutes and topped with crumbled goat cheese!

I feel a little silly talking about tips & tricks for this recipe since it’s so darn simple to begin with. But I’m going to go ahead and do it anyway!

  1. Like with all salads, feel free to play around with the ingredient amounts to get it to your taste! Salads are totally like sandwiches in my opinion – we all have different sweet spots!
  2. Not feeling the cucumber? Use your favorite greens instead.
  3. I absolutely adore this dressing for all things fall. Between the maple syrup and the apple cider vinegar, it’s just too darn perfect. I typically make a double batch and keep in the fridge to have on hand (it’s delicious with other salads, etc. as well!).

Now, please tell me I’m not alone in making the same two side dishes over and over and over???

This cranberry pecan cucumber salad is a fresh and simple side dish for fall! Ready in 10 minutes and topped with crumbled goat cheese!

Yield: about 4 servings

Cranberry Pecan Cucumber Salad

Prep Time:10 minutes

Cook Time:0 minutes

Total Time:10 minutes

This cranberry pecan cucumber salad is a fresh and simple side dish for fall! Ready in 10 minutes and topped with crumbled goat cheese!

Ingredients:

For the dressing:

  • 2 tablespoons pure maple syrup
  • 1 tablespoon apple cider vinegar
  • ¼ teaspoon salt
  • pinch of pepper
  • ¼ cup olive oil

For the salad:

  • 2 medium cucumbers, peeled and thinly sliced
  • ⅓ to ½ cup thinly sliced red onion
  • ⅓ cup raw pecans, chopped
  • ½ cup dried cranberries
  • 2 ounces goat cheese, crumbled

Directions:

For the dressing:

  1. Add all the ingredients for the dressing to a small bowl. Whisk vigorously to combine.

For the salad:

  1. Add the cucumbers, red onion, pecans and cranberries to a large bowl. Pour in the desired amount of dressing (I usually use about half to three quarters) and toss to combine. Top with the goat cheese. Serve immediately!

Extra salad dressing can be stored in an airtight container in the fridge!

Cook Nourish Bliss