Celery Free Watercress & Apple Salad with Fresh Goat Cheese
Peppery watercress meets crisp, juicy apple slices 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 balances the brightness of the apple cider vinegar dressing, while toasted pumpkin seeds bring a satisfying crunch to every bite. That dressing — just vinegar, honey, sea salt, and good olive oil whisked together — is simple enough to memorize and good enough to put on just about everything. Celery has a sneaky way of showing up in salads, slaws, and dressings, but every single ingredient here is naturally free of it, so you can dig in without scanning labels or second-guessing anything. Toasting the pumpkin seeds in a dry skillet for a few minutes is a small step that makes a noticeable difference, coaxing out a nutty depth that elevates the whole bowl. A scatter of fresh thyme leaves at the end is optional, but it adds a subtle herbal note that makes this feel genuinely restaurant-worthy. This is the kind of salad that disappears fast at 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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