Gelatin 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 effortlessly fresh. The combination of textures — tender greens, juicy fruit, and satisfying crunch — makes every forkful genuinely interesting. A quick apple cider vinegar and honey dressing ties it all together with a bright, lightly sweet tang that complements the natural bitterness of the watercress beautifully. Many packaged dressings and flavored cheeses sneak in unexpected additives, so making everything from scratch here keeps the ingredient list clean and completely transparent. Toasting the pumpkin seeds in a dry skillet for just a few minutes unlocks a nutty depth that store-bought salad toppings rarely match. A scatter of fresh thyme leaves at the end adds a subtle herbal note that makes the whole plate look and taste like something from a proper bistro. This one comes together fast and is impressive enough to serve to guests without any extra effort.
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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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