In a saute pan with 1 tsp of oil, toss bread cubes on medium-high heat and saute until toasted and crispy.
In a small sauce pan, add the cranberries, vinegar and agave over medium-high heat until the cranberries start to pop and soften slightly. This should take about 10 minutes. Set aside to cool slightly.
Place the slightly cooled cranberry mixture into a blender or food processor. Add the remaining ingredients (except salt and pepper).
Taste for seasoning. Adjust sweetness with more agave and season with salt and pepper.
To tossed mixed greens, add toasted walnuts, dried cranberries and croutons.
Serve with the Cranberry Orange Vinaigrette.
This recipe makes about 3/4 C but easily doubles.