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