Citric Acid Free Watercress & Apple Salad with Fresh Goat Cheese
Peppery watercress, crisp apple slices, creamy goat cheese, and golden toasted pumpkin seeds come together in a salad that feels both elegant and effortless. The dressing is the real key here — apple cider vinegar stands in as the acidic backbone, delivering brightness without the citric acid that shows up in so many bottled dressings and store-bought vinaigrettes. A touch of honey smooths out the tang, and a slow drizzle of olive oil brings it all together into something genuinely silky. Toasting the pumpkin seeds in a dry skillet takes just a few minutes but adds a nutty crunch that makes every bite more interesting. The whole thing comes together quickly, and because every ingredient is straightforward and easy to verify, you don't have to second-guess a single label. Fresh thyme scattered over the top is optional, but it adds an herby lift that ties the flavors together beautifully. This is the kind of salad that works as a light lunch on its own or as a stunning starter when you want to impress without the stress.
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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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