1. 1 tablespoons olive oil, divided
  2. 1 teaspoon curry powder
  3. ½ teaspoon cumin
  4. 1 teaspoon honey
  5. ½ cup raw almonds
  6. ½ cup pitted kalamata olives
  7. 1 small red pepper, seeded and cut into thin strips
  8. ½ bunch kale, washed, stemmed and chopped
  9. salt to taste


  1. Preheat oven to 400 degrees.
  2. In a medium bowl, combine ½ tablespoon olive oil, curry powder, cumin and honey.  Mix well.
  3. Spread almonds in a single layer on one-third of a baking sheet.  Place olives on the middle one-third and red peppers on the remaining one-third.  Roast for 10 minutes.  Remove from oven and let cool.
  4. Place kale in a medium salad bowl and drizzle with remaining olive oil; sprinkle with salt and massage with hands to coat leaves.
  5. Add roasted peppers, roasted almonds, and roasted olives; toss and serve.

2 thoughts on “Chopped Kale Salad with Spiced Almonds and Red Peppers

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