Chestnut Free Watercress & Apple Salad with Fresh Goat Cheese
Peppery watercress, crisp apple slices, and tangy crumbled goat cheese make for a salad that feels both elegant and effortless — the kind of thing you'd order at a bistro and then immediately want to recreate at home. The honey-apple cider vinegar dressing comes together in minutes and has just enough sweetness to balance the bite of the greens without tipping into cloying territory. Toasting the pumpkin seeds in a dry skillet is a small step that pays off big, adding a warm, nutty crunch that makes every forkful more interesting. Everything here is naturally free from chestnuts — no swaps needed, no label-reading required, just clean, whole ingredients from start to finish. That's genuinely rare in autumn-leaning salads, where chestnuts have a way of sneaking into dressings, toppings, and stuffings. A scatter of fresh thyme over the top is optional, but it adds an herby, almost floral note that ties the whole bowl together beautifully. Serve it immediately after dressing so the watercress stays lively and the apples keep their crunch.
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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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