Brazil Nut Free Watercress & Apple Salad with Fresh Goat Cheese
Peppery watercress, crisp apple slices, and creamy crumbled goat cheese come together in a salad that feels both elegant and effortless. The honey-apple cider vinegar dressing is whisked into a silky emulsion that ties every element together with just the right balance of tang and sweetness. Toasted pumpkin seeds add a satisfying crunch and a nutty depth that makes this feel like a complete dish rather than a simple side. Every ingredient in this recipe is naturally free from brazil nuts, so there's no need to scrutinize labels or worry about hidden nut additions sneaking into your bowl. The whole thing comes together in just a few minutes of active prep, making it an easy go-to when you want something that looks impressive without much effort. A scatter of fresh thyme leaves at the end lifts the whole salad with a subtle herbal note that really elevates the final plate.
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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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