Pecan Free Watercress & Apple Salad with Fresh Goat Cheese
Peppery watercress, crisp apple slices, and tangy crumbled goat cheese come together in a salad that feels both elegant and effortless. The honey-apple cider vinegar dressing ties everything together with a gentle sweetness that balances the bite of the greens beautifully. Toasted pumpkin seeds add the satisfying crunch and nutty depth you want in a composed salad — no tree nuts required, and no compromises on texture or flavor. Many salad recipes lean on walnuts or pecans for that toasty element, but the pumpkin seeds here do the job brilliantly while keeping things completely safe for anyone avoiding tree nuts. A quick toast in a dry skillet is all it takes to coax out their golden, slightly smoky character. Finish with a scatter of fresh thyme leaves if you have them on hand — it's a small touch that makes the whole bowl feel a little more special. This one is ideal for a light lunch or an impressive starter that comes together in minutes.
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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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