Capsaicin Free Watercress & Apple Salad with Fresh Goat Cheese
Peppery watercress meets sweet, crisp apple in a salad that feels both refreshing and a little bit fancy without requiring much effort at all. The creamy crumbles of fresh goat cheese add a tangy richness that ties everything together, while toasted pumpkin seeds bring a satisfying crunch and a subtle nuttiness to every bite. A simple honey and apple cider vinegar dressing — whisked together in minutes — keeps things bright and lightly sweet without leaning on any heat-forward ingredients. For anyone avoiding capsaicin, this kind of salad can be tricky since so many restaurant versions sneak in chili flakes or spiced nuts, but every component here is naturally free of that concern. The dressing is built entirely from pantry staples, and the toppings are straightforward and easy to verify. A scatter of fresh thyme over the top is an optional finishing touch that adds a gentle herbal note and makes the whole bowl look genuinely beautiful. This one works just as well as a light lunch on its own as it does alongside a simple roasted main.
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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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