Peppery watercress, crisp apple slices, creamy goat cheese, and golden toasted pumpkin seeds — this salad is the kind of thing that looks effortlessly elegant and tastes even better than it looks. The honey-and-apple-cider-vinegar dressing ties everything together with a bright, lightly sweet tang that makes every bite feel balanced and fresh. Toasting the pumpkin seeds in a dry skillet for just a few minutes adds a satisfying crunch and a nutty depth that really elevates the whole bowl. For anyone navigating grain sensitivities, this recipe is naturally free of rye and any grain-based ingredients — every component is whole, simple, and easy to verify. The dressing comes together in minutes with a quick whisk, and the whole salad is assembled in one large bowl, so cleanup is minimal. Serve it immediately after tossing so the watercress stays lively and the apples hold their crispness. It works beautifully as a light lunch on its own or as a stunning starter alongside a heartier main.
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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.
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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