Chopped Kale Salad with Spiced Almonds and Red Peppers


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. Preheat oven to 400 F. 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.   Serves 6