Nutmeg Free Watercress & Apple Salad with Fresh Goat Cheese
Peppery watercress, crisp apple slices, and creamy crumbled goat cheese come together in a salad that feels both refreshing and a little bit fancy. The contrast of textures is what makes it so satisfying — tender greens, juicy fruit, and toasted pumpkin seeds that add a nutty crunch without a single nut in sight. A quick honey-and-apple-cider-vinegar dressing ties everything together with just the right balance of sweet and tangy, and it comes together in minutes with a simple whisk. Nutmeg has a way of sneaking into unexpected places — spice blends, dressings, even some store-bought vinaigrettes — so building the dressing from scratch here means you stay in full control of every ingredient. The pumpkin seeds get a quick toast in a dry skillet until they pop and turn golden, which deepens their flavor and makes the whole salad feel more considered than the effort actually requires. A scatter of fresh thyme leaves at the end is optional but genuinely worth it if you have them on hand. This is the kind of salad that works as a light lunch on its own or as a bright, elegant starter before a bigger meal.
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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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