Vermont Cheddar Mac and Cheese with Fall Protein Salad| Kroll's Korner

Ingredients

• 1 Lean Cuisine Vermont White Cheddar Mac & Cheese
• 2 cups Kale, washed and chopped
• 1/2 cup fuji apple, washed and cubed
• 1 Tbsp. Pepitas
• 1/4 cup Kidney Beans
• 2 Tbsp. Pomegranate arils
• 2 Tbsp. Red wine vinegar
• 2 Tbsp. Honey
• 1 tsp. Dijon mustard
• 1 clove garlic, minced
• 1/4 tsp. Cinnamon, ground
• 1/3 cup Extra Virgin Olive Oil
• Pinch of salt and pepper