Vegetarian Watercress & Apple Salad with Fresh Goat Cheese
Peppery watercress, crisp apple slices, creamy goat cheese, and golden toasted pumpkin seeds — this salad is a study in contrast that somehow comes together beautifully. The honey-apple cider vinegar dressing ties everything into a bright, lightly sweet vinaigrette that clings to the greens without weighing them down. Toasting the pumpkin seeds in a dry skillet is a small step that pays off big, adding a nutty crunch that makes every bite more interesting. Fresh goat cheese brings a tangy richness that balances the bite of the watercress and the sweetness of the apple, so no single flavor dominates. It's the kind of salad that feels elegant enough for a dinner party but is genuinely quick to pull together on a weeknight. Every ingredient here is naturally meat-free and straightforward, so there's no need to swap or substitute a thing — just toss, drizzle, and serve.
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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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