Name: Watercress Salad
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Ingredients: 3 cups fresh watercress (rinsed and trimmed); 1 green apple (sliced into thin matchsticks); 1 pear (sliced into thin matchsticks); ⅓ cup whole almonds; 2 tablespoons extra-virgin olive oil; ½ lemon (freshly juiced); 1 teaspoon whole-grain mustard; 1 tablespoon honey; 1 teaspoon mayonnaise; Salt (to taste)

Crisp watercress, apple, pear, toasted almonds, and creamy honey mustard dressing. This isn’t just a salad—it’s a mood.

So, funny story—this whole watercress salad obsession started with a pit stop I made during a solo road trip a few years ago. Somewhere in upstate New York, I pulled over at a café with a chalkboard menu that looked like no one had updated it since 1996. I almost ordered soup (because that felt like the safe thing), but then I saw this weird little combo listed: watercress, apple, pear, almonds. I raised an eyebrow. I ordered it anyway.

And then I fell into one of those unexpected food moments where something simple hits so hard, you’re suddenly questioning all your salad choices from the past ten years.

It was peppery, sweet, bright, crunchy—like fall and spring met in a bowl. The dressing was creamy but not heavy, and I swear, I almost asked the chef to marry me (I didn’t, but I considered it).

When I got home, I couldn’t stop thinking about that salad. So I recreated it. I tweaked the dressing a little (I like mine just a touch sweeter), and I toasted the almonds because I love that nutty, roasted flavor. And now… it’s one of those recipes I keep coming back to. You know, the kind that quietly makes you feel like you’ve got your life together—even if your socks don’t match and you’ve eaten cereal for dinner three nights this week.

Why You’ll Love This Watercress Salad Recipe?

I’m not saying this salad will change your life, but… okay yeah, maybe it kinda will. It’s bright and refreshing, like taking a walk barefoot through grass that’s somehow always the perfect temperature (you know the kind?). The combo of flavors just works. There’s that bold, almost spicy bite from the watercress. Then the apple crunch, the juicy pear (which—side note—I used to hate as a kid? weird), and those warm, toasty almonds. Add a drizzle of creamy honey mustard dressing that’s got just enough tang to keep things interesting and—bam—it’s a whole vibe.

Also, if you’re anything like me and live for that moment when food feels fancy but you did absolutely nothing fancy, this salad is your new best friend. It takes, what, 15 minutes? And it looks like you stole it off a brunch menu in a bougie Brooklyn café.

Ingredient Notes:

Listen, I know ingredient sections can feel like the “please silence your phones” announcement before the movie. But these matter. Here’s why.

Watercress – The Beyoncé of greens. Seriously underrated. Peppery, fresh, and just a little wild. It gives this salad its edge.
Green Apple – Tart, crisp, and just sassy enough to cut through the creamy dressing. I usually go Granny Smith, but hey—use what’s hanging out in your crisper drawer.
Pear – Ripe but not too ripe, ya know? Adds mellow sweetness. I sometimes use Bosc, but honestly, I just pick what looks good (and not bruised).
Almonds – Toast them. I mean it. Raw almonds are fine, but once you toast them in a dry pan and they start smelling all cozy and rich? That’s where the magic happens.
Olive Oil – Just use the good stuff. Doesn’t have to be fancy-imported-from-Tuscany good, but not bitter or weirdly oily, please.
Lemon Juice – Keeps the apples and pears from going brown and brings the whole thing to life. I use fresh. Bottled feels like cheating, even if it’s not.
Seeded Mustard – A little tang, a little texture. I like the way the seeds pop. Adds character.
Honey – Not too much! Just enough to round things out.
Mayonnaise – Yep, mayo. Not a lot, but it makes the dressing creamy in a way that just olive oil alone can’t do. If mayo scares you, we’ll talk about substitutes later.
Salt – Always. A little pinch to finish it all off. Makes every ingredient do a little happy dance.

How To Make Watercress Salad?

Alright, roll up your sleeves. Not because it’s hard—just because salad-making feels better when you look like you’re doing something important.
First, wash your watercress like you mean it. This leafy green tends to collect dirt like it’s trying to save the planet. Trim off any tough stems while you’re at it. Then, grab your apple and pear and slice them into matchsticks. Don’t overthink it. If your matchsticks look more like “confused rectangles,” that’s totally fine. Just get them skinny enough so you’re not wrestling with chunks.
Now—this is optional but highly recommended—drop your apple and pear slices into a bowl of ice water with a splash of lemon. It keeps them crisp and stops them from turning that weird grayish color no one likes.
Time for the almonds. Toss them in a dry pan over medium heat. Stir or shake the pan for 1-2 minutes until they smell nutty and get a little color. Then chop them roughly. Don’t go too fine—you want some crunch.
Toss all your salad ingredients into a big bowl. Not a tiny one. Big enough to give it a good mix without flinging pear slices across the room (been there, no regrets).
Now the dressing: in a mason jar or something with a lid, add your olive oil, lemon juice, mustard, honey, mayo, and salt. Screw the lid on and shake like you’re late to a meeting. Taste it. Want more tang? More honey? Adjust as needed. You’re in charge here.
Drizzle the dressing over the salad. Toss gently. Taste. Smile.

Storage Options:

Here’s the thing—I’ve tried prepping this ahead. It mostly works if you’re smart about it. Slice the fruit early, soak it in lemony water, keep the watercress dry in a sealed container (or wrapped in paper towels), and store the dressing separately. Don’t toss it all together until the very last minute. Once dressed, the watercress wilts fast. And nobody likes soggy greens. Well, maybe someone does. But not me.

Variations and Substitutions:

This recipe’s flexible. Like Sunday yoga flexible. You can swap or add based on what you’ve got, what’s in season, or what mood you’re in.

Want To Save This Recipe?

Enter your email below and we'll send the recipe straight to your inbox.

No watercress? Arugula’s got that same peppery energy. Or try spinach for a gentler vibe.
Not a pear fan? Grapes. Nectarines. Even roasted beets if you’re feeling earthy.
Nut allergy? Toasted seeds—pumpkin, sunflower—work great.
Mayo hater? Greek yogurt adds creaminess with a bit more tang.
Need protein? Add grilled chicken, shrimp, or even chickpeas.

Point is: don’t be afraid to riff. This salad can take it.

What to Serve with Watercress Salad?

Honestly? I’ve eaten this standing over the kitchen sink more times than I care to admit. But if you’re doing the whole “meal” thing, here’s what it goes great with:

Grilled Chicken – Basic but beautiful.
Roasted Salmon – Fancy-ish but easy.
Goat Cheese Tart – If you’re hosting brunch and trying to impress people who eat with pinkies out.
Quiche or Frittata – Brunchy, cozy, solid pairing.
Bread and Wine – Is it a meal? Maybe not. But it’s a mood.

Frequently Asked Questions:

Can I use regular mustard instead of seeded?
Yep. It won’t have the little pops of texture, but it still does the job. Dijon’s a solid plan B.

How long does the dressing last?
A few days, easy. Keep it in the fridge and shake it before using. It’ll separate but that’s normal. Kinda like friendships in your 30s—just give it a little shake to bring it back together.

Is watercress actually healthy?
Like, shockingly so. It’s loaded with vitamins and antioxidants and might be one of the most nutrient-packed greens out there. Who knew?

So that’s it. A salad that’s way more exciting than it has any right to be. Try it. Tweak it. Love it. Hate it. Add bacon. Go wild. And if you do give it a spin, tell me how it goes—I genuinely love hearing how recipes land in different kitchens. Or, y’know, if you accidentally eat the whole bowl in one go… you’re not alone.

Been there. Still no regrets.

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

Keep the Flavor Coming – Try These:

The Best Ever Italian Drunken Noodles Recipe

Banana Pudding Recipe

Savory Smothered Chicken Topped with Spinach & Mushrooms