Ready in 10 minutes, this cranberry pecan cucumber salad is a fresh and simple side dish for fall. Sweet, salty and crunchy, it complements many meals. Vegetarian and gluten-free, with an easy dairy-free/vegan option.
If weeknight side dishes sometimes feel like a chore, this cranberry pecan cucumber salad is a welcome change. It comes together in about 10 minutes with minimal prep—just a bit of slicing and a quick toss.
This salad balances crunchy cucumbers and pecans with sweet dried cranberries and a tangy maple-apple-cider dressing. A touch of red onion adds sharpness, and a sprinkle of crumbled goat cheese is optional if you want a creamy, savory finish.
Light, colorful and versatile, it works well alongside roasted mains, sandwiches, or as part of a holiday spread. It’s naturally vegetarian and gluten-free; skip the goat cheese to make it dairy-free and vegan.
Tips & Tricks For This Cranberry Cucumber Salad
- Adjust ingredient amounts to suit your taste. Salads are personal — increase or reduce sweetness, acidity, or crunch as you prefer.
- If you’d rather not use cucumber, swap in your favorite greens or a mix of lettuces for a different texture.
- The dressing—maple syrup, apple cider vinegar, salt, pepper and olive oil—is excellent on other fall salads. Make a double batch and store it in the fridge for easy use throughout the week.
Additional Side Dishes You Might Enjoy:
- Green Goddess Cucumber Tomato Salad
- Watermelon Salad with Sriracha Vinaigrette
- Spinach Salad with Fresh Cranberry Vinaigrette
- Greek Salad with Roasted Vegetables
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
Cranberry Pecan Cucumber Salad
about 4 servings
10 minutes
10 minutes
Ready in 10 minutes, this cranberry pecan cucumber salad is a fresh and simple side dish for fall. Sweet, salty and crunchy, it pairs well with many meals. Vegetarian and gluten-free, with a dairy-free/vegan option.
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* (optional)
Instructions
For the dressing:
- Add all dressing ingredients to a small bowl and whisk vigorously until combined.
For the salad:
- Combine cucumbers, red onion, pecans and cranberries in a large bowl. Pour in the amount of dressing you prefer (about half to three quarters of the batch) and toss to coat.
- Top with crumbled goat cheese if using. Serve immediately.
Notes
*To keep this dairy-free/vegan, omit the goat cheese. Add extra salt or fresh herbs—chopped basil or parsley work well—to boost flavor. Extra dressing can be stored in an airtight container in the fridge for several days.
Nutrition Information:
Yield: 4
Serving Size: 1
Amount Per Serving:
Calories: 323Total Fat: 23gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 7mgSodium: 202mgCarbohydrates: 29gFiber: 3gSugar: 23gProtein: 4g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only.