Heart-healthy walnuts and lean pork tenderloin make this dinner salad as nutritious as it is colorful. You can pop a package of whole-grain take-and-bake rolls in the oven after you remove the pork. By the time you've assembled the salad, the rolls will be ready.




  • In a medium saucepan, cook beets in a small amount of boiling water for 5 minutes; drain well.

  • Line a shallow roasting pan with foil; set aside. Sprinkle 1/4 teaspoon salt, the pepper and allspice evenly over pork, rubbing in with your fingers. Place pork on one half of a foil-lined shallow roasting pan. Add beets to the other side of the pan. Drizzle beets with 2 teaspoons oil and sprinkle with 1/8 teaspoon of the remaining salt; toss beets to coat and spread evenly.

  • Roast, uncovered, in a 425° oven for 20 to 25 minutes or until an instant-read thermometer inserted in center of pork tenderloin registers 145°F and beets are tender. Cover tenderloin with foil; let rest for 3 minutes.

  • Meanwhile, for dressing, in a screw-top jar combine orange zest, orange juice, 1/4 cup oil, the chives, honey, mustard, and remaining 1/8 teaspoon salt; cover and shake well.

  • To serve, thinly slice pork crosswise. Divide spinach among four serving plates. Top with pork, beets, apples, shallots and walnuts. Drizzle dressing over salads.


If you need to cut down on the prep time, omit the dressing ingredients and use 3/4 cup of purchased lower-calorie balsamic vinaigrette instead.

Nutrition Facts

403 calories; 23 g total fat; 52 mg cholesterol; 458 mg sodium. 31 g carbohydrates; 22 g protein;