This hearty winter salad balances earthy greens with seasonal fruit and crunchy nuts. Though quite simple, it is far from ordinary.

Ingredients

　　2 tablespoons extra-virgin olive oil

　　1 tablespoon cider vinegar

　　1 teaspoon Dijon mustard

　　1/2 teaspoon dried tarragon

　　1/4 teaspoon salt

　　1/8 teaspoon freshly ground black pepper

　　5 ounces baby spinach leaves (about 5 cups lightly packed)

　　1 firm ripe pear, cored and sliced

　　1/3 cup walnut pieces, toasted in a dry skillet over a medium-high flame until fragrant, about 2 minutes

Step 1

Step 2

Nutrition Per Serving

　　13 g fat

　　1.5 g saturated fat

　　5.8 g monounsaturated fat

　　5.4 g polyunsaturated fat

　　3 g protein

　　12 g carbohydrate

　　3 g fiber

　　0 mg cholesterol

　　200 mg sodium

　　#### Nutritional analysis provided by _Small Changes

　　Big Results_

　　Reprinted with permission from Small Changes, Big Results: A Wellness Plan with 65 Recipes for a Healthy, Balanced Life Full of Flavor, Revised and Updated by Ellie Krieger with Kelly James-Enger. Copyright © 2005, 2012 by In Balance, LLC. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisherEllie Krieger is the host of Healthy Appetite, the popular Food Network and Cooking Channel program. She is the author of the New York Times bestselling cookbooks The Food You Crave (recipient of James Beard and IACP Awards) and So Easy, as well as Comfort Food Fix. She holds an MS in nutrition from Columbia and a BS from Cornell. Ellie lives in New York City.