Chopped Kale Salad with Spiced Almonds and Red Peppers

Courtesy of: MBP® Osteo™
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Servings: 6
Total Time:


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.


  • 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


  1. Preheat oven to 400°.
  2. In a medium bowl, combine 1 tablespoon olive oil, curry powder, cumin, and honey. Mix well.
  3. Add almonds and toss to coat.
  4. Spread almonds in a single layer on one-third of a baking sheet.
  5. Place olives on the middle one-third and red peppers on the remaining one-third.
  6. Roast for 10 minutes.
  7. Remove from oven and let cool.
  8. 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.
  9. Add feta cheese, roasted peppers, roasted almonds, and roasted olives; toss and serve.