Baked Fig & Walnut Spinach Salad


I was at the grocery store a few days back & saw these luscious figs staring me down. Love me a fig, so I had to get! After snacking on a few & not sure on what to do with the rest I decided to use what I had in the fridge/pantry & whip up a simple salad for lunch!

Here’s how to make my fig & walnut spinach salad…

  1. Preheat oven to 375degrees
  2. Stem & slice 5 figs in half – place cut side up in pre-greased pan, drizzle with 1T honey & grind fresh pepper over each one – place in oven for 30minutes
  3. In a small bowl mix 1/2C apple cider vinegar & 2T honey, slice 1 red onion thinly & place in bowl – cover & set in fridge for at least 20minutes
  4. Whisk 4T balsamic vinegar & 1t honey – set aside

To prepare salad toss 4C baby spinach, 1/3C chopped walnuts, as many onions as your heart desires & the prepped dressing – top with baked figs & serve.

Nutritional Info Per Serving (Serves 2): 230 calories – 9 grams of fat – 36 carbs – 5 grams of protein

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Baked Summer Squash with Kalamata Vinaigrette


Hello new summer star, this dish is so tasty! The colors aren’t the most pleasing to the eye, but this combination is packed with flavors! Who would have thunk to combine kalamata olives & summer squash? Not this lady – however I am so glad I tried it out! The vinaigrette is top notch by itself, I have already made it again in bulk for future salad dressings!

  1. Preheat oven to 350degrees & layer cookie sheet with parchment paper
  2. Slice 5 small summer squash lengthwise & lay on parchment paper – cook til tender
  3. For kalamata vinaigrette, in a blender add in: 1/2C pitted kalamata olives, 1/4C water, 1T EVOO, 1T apple cider vinegar, 1/2t black pepper & 1/4t salt – set aside
  4. Grab a large bowl & add in: 1C diced baby tomatoes, juice from 1 lemon, 3 minced garlic cloves & 1T EVOO

Once squash is tender add to bowl & toss with the mixture – lay on plate & top with kalamata vinaigrette!

Nutritional Info Per Serving (Serves 2): 250 calories – 20 grams of fat – 16 carbs – 4 grams of protein 

Continue reading for ingredient list & original recipe…

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