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


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

  4. Pour desired amount of dressing on the salad, and enjoy your balanced plate with the Lean Cuisine Mac and Cheese!.