Peanut 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 genuinely special without requiring much effort at all. The honey-apple cider vinegar dressing is whisked together in minutes and brings a bright, lightly sweet tang that ties every element on the plate. Toasting the pumpkin seeds in a dry skillet until they pop and turn golden is a small step that pays off big — it adds a nutty crunch that makes the whole bowl feel more substantial. Every ingredient here is naturally free of peanuts, and there are no sauces or packaged shortcuts that could introduce hidden cross-contact concerns. The combination of bitter greens, sweet fruit, and tangy cheese hits a balance that makes this feel like something you'd order at a nice bistro. A scatter of fresh thyme over the top is optional, but it adds a lovely herbal note that elevates the whole thing. This is the kind of salad that converts people who think salads can't be a real 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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