Gut Friendly Watercress & Apple Salad with Fresh Goat Cheese
Peppery watercress meets crisp, juicy apple in a salad that feels both refreshing and genuinely satisfying — the kind of combination that makes you wonder why you don't eat this way every day. The apple cider vinegar dressing is a quiet star here, whisked together with honey and olive oil into something bright and lightly tangy that ties every element together without overwhelming the delicate greens. Goat cheese adds a creamy, probiotic-rich contrast, while toasted pumpkin seeds bring a satisfying crunch and a dose of gut-supportive nutrients. Every ingredient in this bowl is doing real work — nothing is filler, and nothing is hard on your system. It's the kind of recipe that proves eating for digestive wellness doesn't mean sacrificing flavor or texture. Toss it together just before serving so the watercress stays lively, and don't skip the fresh thyme if you have it — it adds an herby lift that makes the whole dish feel a little more special.
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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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