Coconut Free Watercress & Apple Salad with Fresh Goat Cheese
Peppery watercress, crisp apple slices, and tangy goat cheese come together in a salad that feels both elegant and effortless — the kind of thing you'd order at a nice bistro and then immediately want to recreate at home. The honey-apple cider vinegar dressing is whisked together in minutes and brings a bright, lightly sweet acidity that ties every element of the bowl together beautifully. Toasting the pumpkin seeds in a dry skillet is a small step that pays off big, adding a warm, nutty crunch that keeps each bite interesting. Every single ingredient here is naturally free of coconut in any form — no coconut oil, coconut aminos, or coconut-derived sweeteners sneak into the dressing or anywhere else, so you can dress and toss with total confidence. Fresh thyme scattered over the top is optional, but if you have it on hand, it adds a subtle herbal note that makes the whole salad feel a little more special. This one is best served immediately after tossing so the watercress stays lively and the apples hold their crispness.
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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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