Mushroom Free Watercress & Apple Salad with Fresh Goat Cheese
Peppery watercress meets crisp, juicy apple slices in a salad that feels both refreshing and a little bit fancy without requiring much effort at all. The creamy crumbles of fresh goat cheese add a tangy richness that balances the brightness of the apple cider vinegar dressing, while toasted pumpkin seeds bring a satisfying crunch to every bite. That dressing — just vinegar, honey, sea salt, and good olive oil whisked together — comes together in minutes and coats the greens beautifully without overwhelming them. Every single ingredient here is straightforward and clean, so there's no need to scan labels for hidden fungi or worry about mushroom-based flavor enhancers sneaking into your bowl. Toasting the pumpkin seeds in a dry skillet until they pop and turn golden is a small step that makes a genuinely big difference in flavor and texture. A scatter of fresh thyme over the top is optional, but it adds a lovely herbal note that ties everything together. This is the kind of salad that looks impressive on the table and tastes even better than it looks.
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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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