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 Chorizo Tofu Scramble Baja Style Vegan Soft Tacos Mexican Mason Jar Salad Soothing Exfoliating Hand Scrub Sweet Corn Crab Cakes & Lime Vinaigrette Grilled Salmon with Fennel and Sesame Seeds Dairy-Free Coconut Eggnog Banana Split Overnight Oats Pumpkin Spice and Granola Scones Beet, Mozzarella & Naan Bread Pizza Comments View the discussion thread.