Shellfish Free Watercress & Apple Salad with Fresh Goat Cheese
Peppery watercress, crisp apple slices, and tangy goat cheese come together in a salad that feels genuinely special without requiring much effort at all. The contrast of textures is what makes it so satisfying — delicate greens, juicy fruit, creamy crumbles, and those golden toasted pumpkin seeds that add a subtle nuttiness and crunch in every bite. The honey-apple cider vinegar dressing is whisked together in minutes and ties everything into something bright and balanced. Because every ingredient here is naturally free of shellfish and there's no seafood anywhere near the bowl, this is a completely stress-free dish to prepare for anyone navigating that allergy. It's the kind of salad that works as a light lunch, an elegant starter, or a crowd-pleasing side at a dinner party. Serve it immediately after dressing so the watercress stays lively and the apples keep their crispness.
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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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