Macadamia 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 elegant and effortless. The honey-apple cider vinegar dressing is whisked into a light emulsion that ties every element together without overpowering the fresh, bright flavors. Toasted pumpkin seeds add a satisfying crunch and a nutty depth that makes this feel like a complete dish rather than a simple side. For anyone navigating nut allergies or sensitivities, this recipe is a breath of fresh air — every ingredient is straightforward, and there's no need to swap or substitute a thing. The combination of sweet Honeycrisp or Fuji apple against the slightly bitter greens is genuinely craveable, and the optional fresh thyme takes it from weeknight easy to dinner-party worthy. Serve it immediately after tossing so the watercress stays lively and the pumpkin seeds keep their satisfying snap.
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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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