Topped with grilled salmon or tofu, this robust salad makes a satisfying meal. Prep tip: Use bumpy, dark green dinosaur lacinato kale, which tends to be less bitter and tough than curly-leafed kale.
Chopped Kale Salad with Spiced Almonds and Red Peppers
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Ingredients
- 2 tablespoons olive oil divided
- 1 teaspoon curry powder
- 1/2 teaspoon cumin
- 1 teaspoon unfiltered honey
- 1/2 cup raw almonds
- 1/2 cup pitted kalamata olives
- 1 small red pepper seeded and cut into thin strips
- 1/2 large bunch kale washed, stems removed, and chopped
- 1/4 cup crumbled feta cheese
Instructions
- Preheat oven to 400°. In a medium bowl, combine 1 tablespoon olive oil, curry powder, cumin, and honey. Mix well. Add almonds and toss to coat. 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.
- Place kale in a medium salad bowl and drizzle with remaining olive oil; sprinkle with salt and pepper, and massage with hands to coat leaves. Add feta cheese, roasted peppers, roasted almonds, and roasted olives; toss and serve.
Recipe Notes
Nutrition Facts
Chopped Kale Salad with Spiced Almonds and Red Peppers
Amount Per Serving
Calories 168
% Daily Value*
Cholesterol 6mg
2%
Sodium 185mg
8%
Total Carbohydrates 9g
3%
Dietary Fiber 3g
12%
Protein 5g
10%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 168 cal, 70% fat cal, 14g fat, 2g sat fat, 6mg chol, 5g protein, 9g carb, 3g fiber, 185mg sodium
