Crunchy Baby Spinach Salad with Pears and Celery | Cook Smarts

Ingredients

• 1/2 bulb Shallots (small), diced
• 1/3 cup Pomegranate seeds ((sub craisins / dried cranberries))
• 3 ribs Celery, julienned
• 6 sprigs Parsley, chopped
• 2 Asian pears, julienned
• 2 Tbsp Lemon juice
• 1 Tbsp Apple cider vinegar
• 1 1/2 Tbsp Maple syrup
• 1 Tbsp Dijon mustard
• 1/4 cup Cooking oil
• to taste Salt and pepper
• 1 Avocado, cubed
• 4 oz Baby spinach
• 1/4 cup Walnuts, crushed
• 4 to 6 cups Leftover butternut squash and carrot soup (from Tue)