Pistachio Free Watercress & Apple Salad with Fresh Goat Cheese
Peppery watercress and crisp apple slices are a match made for each other, and this salad leans into that contrast beautifully. Crumbled fresh goat cheese adds a creamy, tangy richness that ties everything together, while toasted pumpkin seeds bring a satisfying crunch and a subtle nuttiness without any tree nut concerns. The honey-apple cider vinegar dressing is whisked together in minutes and emulsifies into something that tastes far more polished than the effort involved. Toasting the pumpkin seeds in a dry skillet until they pop and turn golden is a small step that makes a noticeable difference in both flavor and texture. Every ingredient here is straightforward and easy to verify, so you can build the bowl with total confidence about what's going into it. A scatter of fresh thyme over the top is optional but genuinely worth it if you have some on hand. Serve it immediately after dressing so the watercress stays lively and the apples keep their snap.
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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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