Chopped Kale Salad with Spiced Almonds and Red Peppers Courtesy of: MBP® Osteo™ Rating: Select ratingGive it 1/5Give it 2/5Give it 3/5Give it 4/5Give it 5/5 No votes yet Servings: 6 Prep: Cook: Total Time: Share this: facebook twitter pinterest email Print Description 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. 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 Directions 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. Recipes you may also like NextBack Cleansing Green Kefir Smoothie Immaculately Yummy Cheeseburger Pie Beet, Mozzarella & Naan Bread Pizza YoKids Frozen Yogurt Bites Burrito Bites Wrap Grilled Almond Cherry Tofu Sonoma Chicken Salad Sandwich Waffle Fry Nachos Quinoa and Kefir Pesto Breakfast Bowls Green Peanut Butter Smoothie Comments View the discussion thread.