Delicious Living
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

Chopped Kale Salad with Spiced Almonds and Red Peppers

Lisa Turner | Delicious Living
  • Serves: 6 people
  • Calories per serving: 168

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.

Directions
  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.

PER SERVING: 168 cal, 70% fat cal, 14g fat, 2g sat fat, 6mg chol, 5g protein, 9g carb, 3g fiber, 185mg sodium

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