Description

Cucumber Salad with Cranberries and Pecans is a refreshing and colorful dish perfect for any occasion. This vibrant salad combines the crispness of fresh cucumbers with sweet-tart cranberries and crunchy pecans, all tossed in a light dressing that brightens every bite. Ideal for summer picnics or as a light side dish year-round, this salad is not only easy to prepare but also delightful to share with friends and family.

Ingredients

Scale

2 cups diced cucumbers (about 2 medium cucumbers)
1 cup dried cranberries
½ cup pecans, chopped (toasted if desired)
¼ cup red onion, finely chopped
3 tbsp olive oil
2 tbsp apple cider vinegar
1 tbsp honey
Salt and pepper to taste

Instructions

Wash and slice cucumbers into rounds or half-moons. Finely chop the red onion.
In a large bowl, combine cucumbers, cranberries, pecans, and red onion.
In a separate bowl, whisk together olive oil, apple cider vinegar, honey, salt, and pepper until smooth.
Pour the dressing over the cucumber mixture and toss gently until well coated.
Cover and chill in the refrigerator for about 30 minutes to enhance flavors.
Serve in a platter or individual bowls, garnished with extra pecans if desired.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 cup (150g)
Calories: 220
Sugar: 15g
Sodium: 45mg
Fat: 12g
Saturated Fat: 1g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 4g
Protein: 3g
Cholesterol: 0mg

Keywords: Soak red onions in cold water for 10 minutes before adding them to the salad for a milder flavor. Substitute cranberries with raisins or chopped apples for variety. To increase protein content, consider adding grilled chicken or chickpeas.