Yeast Free Watercress & Apple Salad with Fresh Goat Cheese
Peppery watercress, crisp apple slices, creamy goat cheese, and golden toasted pumpkin seeds — this salad hits every note you want from a fresh, vibrant dish. The honey-and-apple-cider-vinegar dressing ties it all together with a bright, lightly sweet tang that feels anything but plain. Every single ingredient here is naturally free of yeast, so there's no need to scrutinize labels or swap anything out — it just works as written. Toasting the pumpkin seeds in a dry skillet until they pop adds a satisfying crunch and a subtle nuttiness that elevates the whole bowl. The emulsified dressing clings beautifully to the greens without weighing them down, and the fresh thyme finish gives it a herby lift that makes it feel genuinely special. It comes together quickly and is elegant enough to serve to guests or satisfying enough to enjoy solo on a weeknight.
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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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