Vinaigrette:
1/4   cup (60 mL) extra virgin olive oil
1/2  cup (125 mL) fresh or frozen (thawed) blueberries
1/4  cup (60 mL) red wine vinegar
2     tsp (10 mL) honey
1     shallot, diced
1/4  tsp (1 mL) salt
1     tsp (5 mL) grainy mustard

Salad:
1/3  cup (75 mL) walnuts
4     cups (1 L) baby spinach
1     cup (250 mL) cooked or canned lentils
1     cup (250 mL) sliced radish
1     cup (250 mL) grated carrot
1/2  cup (125 mL) pomegranate seeds

Vinaigrette: In a blender, whir together olive oil, blueberries, vinegar, honey, shallot, salt and mustard until well mixed.

Salad: In a dry skillet over medium heat, toast walnuts about two minutes, stirring often. In a large bowl, toss together spinach, lentils, radish, carrot, pomegranate and toasted walnuts. Divide among four plates and drizzle with vinaigrette.

Serves four. Per serving: 437 calories, 16 g protein, 21 g fat (3 g saturated fat), 49 g carbohydrates, 19 g fibre, 0 mg cholesterol, 223 mg sodium