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Fall Protein Salad



This recipe was created in partnership with Tawnie Kroll, RD of Kroll’s Korner.



Pair with Lean Cuisine Vermont Cheddar Mac & Cheese to bring balance to seasonal comfort foods.


  • 2 cups kale, washed and chopped
  • 1/2 cup fuji apple, washed and cubed
  • 1 tablespoon pepitas
  • 1/4 cup kidney Beans
  • 2 tablespoon pomegranate arils
  • 2 tablespoon red wine vinegar
  • 2 tablespoon honey
  • 1 teaspoon dijon mustard
  • 1 clove garlic, minced
  • 1/4 teaspoon cinnamon, ground
  • 1/3 cup extra virgin olive oil
  • Pinch of salt and pepper


*It will make 1/2 cup dressing so you will have leftovers for more salad later on!

  1. In a large bowl, toss the kale with apple, pepitas, beans and pomegranate arils.
  2. In a small bowl, whisk ingredients for dressing all together.
  3. Pour desired amount of dressing on the salad, and enjoy your balanced plate with the Lean Cuisine Mac and Cheese!.