Pescatarian Watercress & Apple Salad with Fresh Goat Cheese
Peppery watercress, crisp apple slices, creamy goat cheese, and toasted pumpkin seeds — this salad is one of those combinations that sounds simple but tastes genuinely impressive. The watercress brings a bold, slightly bitter bite that plays beautifully against the sweetness of Honeycrisp or Fuji apple, while the crumbled goat cheese adds a tangy richness that ties everything together. Toasting the pumpkin seeds in a dry skillet until they pop and turn golden is a small step that makes a big difference, adding a nutty crunch you'll want on every salad going forward. The honey-apple cider vinegar dressing is whisked together in minutes and emulsifies into something bright and lightly sweet that coats the greens without weighing them down. A scatter of fresh thyme leaves at the end is optional but worth it if you have them on hand — it adds a subtle herbal note that makes the whole bowl feel a little more special. This is the kind of dish that works as a starter for a dinner party or a satisfying lunch on its own, and it comes together without any fuss.
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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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