Fig, Almond, and Feta Salad

This salad is a perfect example of the kind of lunch or dinner I'll make for myself when I'm not feeding my husband as well. Combinations of dried fruit, nuts, and cheese on a pile of fresh, crunchy greens are a staple of my diet, which I round out with a roll or piece of crusty bread with butter and a piece of fresh fruit for a complete meal. The sweet and chewy figs are complemented by the salty and slightly pungent feta and rich, crunchy almonds, with all the ingredients melding together wonderfully on a bed of crunchy greens. I like to dress this simple salad lightly with balsamic vinaigrette, with the sharp taste of the dressing adding another distinct element to the flavor profile of the salad. This salad is enough for a fully satisfying dinner, but also a great meal to pack for lunch at work (or school), especially when you're getting tired of the same old sandwiches or trying to incorporate more vegetarian meals into your diet. With the cooler weather slowly creeping in most people's desire for salads as meals is likely to wane, so take the opportunity now to try out this recipe before the days are dark and cold.

Fig, Almond, and Feta Salad
serves 1

4 ounces mixed baby greens
1/4 cup sliced, toasted almonds
1/3 cup chopped dried figs, stems removed and quartered
1 ounce crumbled feta cheese
Salad dressing, for serving

1. Divide the lettuce mix between two plates and top each with half of the almonds, figs, and  feta cheese. Place sliced chicken on top and drizzle with your favorite dressing. Enjoy!

Grilled Chicken, Fig, and Goat Cheese Salad

I'm definitely a creature of habit and putting together a creative salad for my husband and I for lunch on Saturday has become a bit of a tradition in recent weeks. I eat vegetable salads all the time as a side, but when putting together a main course salad I typically use a combination of cheese, dried fruit, and nuts, which may or may not be combined with more fresh vegetables or a protein. Here I pair rich and creamy goat cheese, with sweet, slightly tart, and chewy dried figs, toasty, crunchy walnuts, and simply seasoned chicken for a delicious and healthy meal. To make this salad vegetarian, as I brought it for lunch, eliminate the chicken and increase the amount of walnuts and figs; bacon could also be added or substituted for the chicken. I love these kind of meals that deliver tons of flavor with minimal time and effort and make my husband actually happy to eat a salad.


Grilled Chicken, Fig, and Goat Cheese Salad
serves 2

8 ounces boneless, skinless chicken breast
Kosher salt
Freshly ground black pepper
8 ounces of mixed romaine and radicchio
1/4 c. chopped dried figs
1/4 c. crumbled goat cheese
2 T. chopped toasted walnuts
Salad dressing, for serving

1. Preheat a grill pan or electric grill (like the Cuisinart Griddler or George Foreman grill). Brush both sides of the chicken breast with olive oil and season with salt and pepper. Grill until chicken reaches 170 degrees F, flipping halfway through if using a grill pan. Remove chicken from heat and allow to rest for at least 5 minutes. Slice chicken into slices or bite size pieces.

2. Meanwhile, divide the lettuce mix between two plates and top each with half of the figs, goat cheese, and walnuts. Place sliced chicken on top and drizzle with your favorite dressing. Enjoy!