Paraben 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 without requiring much effort at all. The real magic is in the homemade dressing — apple cider vinegar and honey whisked with good olive oil until it's silky and emulsified, coating every leaf just enough without drowning anything out. Toasting the pumpkin seeds in a dry skillet until they pop and turn golden adds a nutty crunch that makes the whole bowl feel complete. For anyone navigating paraben sensitivities, this recipe is a genuinely clean option — every ingredient is whole and unprocessed, with no preservatives or synthetic additives hiding in the mix. Store-bought dressings and packaged salad kits are common culprits for unwanted chemical compounds, so making your own from scratch here is both smarter and tastier. A scatter of fresh thyme over the top is optional but worth it, adding a subtle herbal note that ties the apple and cheese together beautifully. Serve it immediately after tossing so the watercress stays vibrant and the seeds keep their satisfying crunch.
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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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