Cashew 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 elegant and effortless. The honey-apple cider vinaigrette ties everything together with a gentle sweetness that balances the bite of the greens beautifully. Toasted pumpkin seeds add a satisfying crunch and a subtle nuttiness — and since they're the only nut-adjacent ingredient here, you never have to second-guess what's in the bowl. Many restaurant salads and store-bought dressings sneak in cashew-based creams or mixed nut toppings, so making this one from scratch keeps things completely clear. The dressing comes together in minutes with a simple whisk, and the whole salad is assembled in just a few easy steps. A scatter of fresh thyme at the end is optional but genuinely worth it — it adds an herby, almost floral note that makes the whole dish feel a little special. This is the kind of salad that converts people who think salads can't be a real meal.
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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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