The Fat Girl's Guide to Living

At our house, we try to have a salad with about every other meal. Not only is it an easy way to add a few more veggies to our diet, but it’s a super-easy side item that pairs nicely with almost everything. The only problem? We fall very easily into a salad rut: romaine, cucumber, tomato, a sprinkle of whatever shredded cheese might be in the fridge, and a dollop of ranch. It’s tasty, but sometimes it just feels a little… uninspired.

So, when I’m feeling the need to freshen up our salads, I turn to this recipe. It’s no more difficult to prepare than our old standby, but it’s sophisticated enough to serve to dinner guests. The tangy vinaigrette is the perfect compliment to the sweet dried fruit and the crunchy pecans are just the right balance for the creamy goat cheese. As an added bonus, spinach is packed with lots of great nutrients, including vitamins A and C and iron.

Double or triple the recipe for the candied pecans and keep them in an airtight container for quicker salad prep or for easy snacking!

Spinach Salad with Candied Pecans & Goat Cheese
1 tablespoon Dijon mustard
1/2 teaspoon finely minced garlic
1 teaspoon honey
2 tablespoons lemon juice
1 teaspoon apple cider vinegar
1/2 cup extra-virgin olive oil
1 (5 ounce) bag baby spinach
1/2 cup dried mixed fruit (cranberries, cherries, blueberries)
4 ounces goat cheese, crumbled
1 cup candied pecans, recipe follows

For vinaigrette, stir together mustard, garlic, sugar, lemon juice and vinegar in a medium bowl. Gradually whisk in olive oil until mixture is smooth and glossy.

To assemble salad, place spinach, candied almonds, cranberries and goat cheese in a large bowl. Toss lightly with dressing and serve immediately.

We’re moving quickly into the season of many celebrations, and if you’re like me, you’re always on the lookout for amazing appetizers that look impressive yet are easy to make. These fig and goat cheese apps really fit the bill. They’re salty and sweet, crunchy yet creamy–the perfect combination of flavors and textures. They’re also perfectly gorgeous!

It’s just past fig season, but if you look around you’ll find them in some form or another. I found mine (dried Calimyrna figs) at Trader Joe’s. You can make the tapenade a few days in advance so all you’ll need to do is assemble them the day you need them, which is exactly what I’ll be doing next week in preparation for Thanksgiving!

Figs are a great source of fiber (5 grams in a quarter cup) even if they are pretty sugary. Goat cheese tends to be lower in fat and calories than many cow’s milk products, and its stronger flavor allows a little to go a long way, which is perfect when you’re entertaining.

Whether you’re looking for an impressive opener or something flavorful to enjoy with a glass of wine after a long day — give these a try. You won’t be sorry. Enjoy!

Fig and Pecan Tapenade with Goat Cheese
(adapted from Bon Appétit)
1 cup chopped dried figs
1/3 cup water
1/3 cup pitted chopped Kalamata olives
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons balsamic vinegar
1/2 cup chopped toasted pecans, plus whole pecans for topping
Salt and ground fresh pepper
2 5-oz. logs soft, fresh goat cheese
Assorted crackers

Combine figs and water in medium saucepan. Cook over medium-high heat until all the liquid is gone and the figs are soft, around 7 minutes. Transfer to a bowl and add the olives, olive oil, balsamic vinegar and pecans. Mix well and season with salt and pepper to taste.

Crumble goat cheese onto crackers, top with tapenade, and place a whole pecan on top.

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