Hazelnut Free Watercress & Apple Salad with Fresh Goat Cheese
Peppery watercress, crisp apple slices, and tangy crumbled goat cheese come together in a salad that feels both refreshing and a little bit fancy without requiring much effort at all. The honey-apple cider vinegar dressing is whisked together in minutes and brings a gentle sweetness that ties every element of the bowl together beautifully. Toasted pumpkin seeds add a satisfying crunch and a nutty depth — and since they go into a dry skillet rather than any shared nut-processing environment, you get that toasty richness without any hazelnut concerns whatsoever. Every single ingredient here is naturally free of tree nut cross-contact worries, so you can dress and serve with total confidence. The key is tossing the greens and apple with most of the dressing first, then finishing with the cheese, seeds, and a final drizzle — it keeps the watercress from wilting and makes the whole thing look gorgeous on the table. A scatter of fresh thyme over the top is optional but genuinely worth it if you have some on hand. This is the kind of salad that works as a light lunch, an elegant starter, or a bright side next to something heartier.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!