Nitrate & Nitrite 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 honey-apple cider vinegar dressing ties everything together with a gentle tang that lets every ingredient shine. Every component here is whole and unprocessed — no cured meats, packaged deli items, or preserved ingredients that commonly sneak in unwanted additives. That matters a lot when you're trying to keep your plate completely free of synthetic preservatives, and this recipe makes it genuinely easy to do so without sacrificing any flavor. Toasting the pumpkin seeds in a dry skillet takes just a few minutes but adds a satisfying crunch and a nutty depth that elevates the whole bowl. The dressing comes together with a simple whisk — no bottled shortcuts needed — so you stay in full control of what goes in. Serve it immediately after tossing for the best texture, and don't skip the fresh thyme if you have it on hand.
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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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