Chopped Kale Salad with Spiced Almonds and Red Peppers

Servings: 6

186mg calcium per serving

Nutrition Facts per Serving: 168 calories, 70% fat calories, 14g fat, 2g saturated fat, 6mg cholesterol, 5g protein, 9g carbohydrates, 3g fiber, 185mg sodium



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°. 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. 



Recipes reprinted from by permission of publisher