Slow Cooker
Kale Salad with Halloumi, Pears, and Prosciutto
Butternut Squash Soup
Ingredients
- ½ cup pecans, coarsely chopped
- 1 (8-oz) block halloumi cheese, cut into ½-inch-thick wedges
- ¼ cup olive oil, divided
- 1 (4-oz) pkg thinly sliced prosciutto
- 1 head organic curly red kale, torn
- 3 organic red pears, thinly sliced
- ½ cup thinly sliced red onion
- ¼ cup balsamic glaze
Instructions
- Toast nuts in a large nonstick skillet over medium-high heat 3 to 4 minutes or until fragrant. Remove from skillet. Wipe skillet clean.
- Cook cheese in 2 Tbsp hot oil in skillet over medium-high heat 3 to 4 minutes per side or until browned.
- Meanwhile, layer prosciutto between paper towels. Microwave at HIGH 1 minute or until crisp. Cool slightly, and break into large pieces.
- Combine kale and 2 Tbsp oil in a large bowl. Massage kale 3 to 5 minutes or until tender. Place kale on a platter; arrange cheese, prosciutto, pears, onion, and nuts over kale. Drizzle with glaze.
Side Dish Ingredients
- 2 (32-oz) cartons butternut squash soup (such as Imagine)
Side Dish Instructions
- Heat soup according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
382
|
122
|
504
|
| Fat (g) | 24 | 2 | 26 |
| Sat. Fat (g) | 9 | 0 | 9 |
| Protein (g) | 17 | 1 | 18 |
| Carb (g) | 28 | 24 | 52 |
| Fiber (g) | 5 | 2 | 7 |
| Sodium (mg) | 945 | 561 | 1506 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
