Chopped Kale Salad with Spiced Almonds and Red Peppers
  • 2 tablespoons olive oildivided
  • 1teaspoon curry powder
  • 1/2teaspoon cumin
  • 1teaspoon unfiltered honey
  • 1/2cup raw almonds
  • 1/2cup pitted kalamata olives
  • 1small red pepperseeded and cut into thin strips
  • 1/2large bunch kalewashed, stems removed, and chopped
  • 1/4cup crumbled feta cheese
  1. 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.
  2. 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