Pistachio-Pear Cucumber Salad

5 from 2 votes

A simple and refreshing pear cucumber salad, autumn-ified with pistachios, blue cheese, and cranberries. An easy and healthy fall side dish.

Prep Time20

Total Time20

Course: Salad

Cuisine: American

Servings: servings

Calories: 183kcal

Author: The Food Charlatan

Ingredients

2 medium cucumbers sliced thin (see photos)
1 teaspoon salt
2 tablespoons red wine vinegar
2 tablespoons olive oil
1/4 medium red onion sliced thin
2/3 cup dried cranberries
2 red pears ripe but firm, sliced (I used Starkrimson)
1/2 cup bleu cheese crumbled
2/3 cup pistachios

Instructions

Place the thinly sliced cucumbers into a colander. Sprinkle evenly with 1 teaspoon salt and stir to distribute. Let the colander sit in the sink for at least 15 minutes, stirring occasionally. (This helps the cucumbers release some of their liquid.)
Meanwhile, in a large bowl stir together the red wine vinegar and olive oil. Add the sliced red onions and stir to coat.
When the cucumbers are ready, add them to the onions and stir.
Add the dried cranberries and sliced pears. Stir gently to combine.
Sprinkle with bleu cheese and pistachios and serve immediately.

Notes

This salad is best served immediately. If you want to make it ahead of time, add everything to the salad except the pears and the pistachios. Pears are so delicate (and brown so easily) that it's best to slice them just before you are going to eat. The pistachios will start to get soft if you let them sit in the salad, so reserve them and sprinkle them over each serving if you want.

Nutrition

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