Almond Free Watercress & Apple Salad with Fresh Goat Cheese
Peppery watercress, crisp apple slices, and tangy crumbled goat cheese come together in a salad that feels both effortlessly elegant and genuinely satisfying to eat. The combination of bitter greens and sweet fruit is a classic pairing, and the honey-apple cider vinegar dressing ties everything together with a bright, lightly sweet acidity that keeps each bite lively. Toasting the pumpkin seeds in a dry skillet until they pop and turn golden adds a warm, nutty crunch that makes this salad feel far more substantial than a simple side. Many salads that reach for that same toasty, crunchy element lean on almonds or almond-based toppings, but pumpkin seeds deliver all the texture and richness without any tree nut concerns. Every ingredient here is straightforward and easy to verify, so there's no need to scrutinize labels or worry about hidden nut oils sneaking into your bowl. A scatter of fresh thyme over the top is optional, but it adds a lovely herbal note that makes the whole dish feel a little more special. This is the kind of salad you bring to a dinner party and watch disappear faster than anything else on the table.
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Learn more →Ingredients
4 servings
For the salad
- 5 oz fresh watercress, thick stems trimmed
- 2 medium crisp apples (such as honeycrisp or fuji), cored and thinly sliced
- 3 oz fresh goat cheese, crumbled
- 3 tbsp raw pumpkin seeds
For the dressing
- 2 tbsp apple cider vinegar
- 1 tsp honey
- ¼ tsp fine sea salt
- 3 tbsp extra-virgin olive oil
For serving
- 1 tbsp fresh thyme leaves (optional)
Instructions
- 1
Toast the pumpkin seeds in a small dry skillet over medium heat, stirring frequently, until they begin to pop and turn golden, about 3–4 minutes. Transfer to a plate and let cool completely.
- 2
Whisk together the apple cider vinegar, honey, and fine sea salt in a small bowl until the honey dissolves. Drizzle in the olive oil in a thin, steady stream while whisking continuously until the dressing is emulsified and slightly thickened.
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