Ingredients:

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

Directions:

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.