Chopped kale salad with spiced almonds and red peppers

By December 15, 2013Recipes

This kale salad recipe isn’t just a tasty low-fat dish, it’s also loaded with essential vitamins and minerals.


  • ½ large bunch of kale, washed, stems removed, and chopped
  • 2 tablespoons olive oil, divided
  • 1 teaspoon curry powder
  • ½ teaspoon cumin
  • 1 teaspoon honey
  • ½ cup raw almonds
  • ½ cup pitted black olives
  • 1 small red pepper, seeded and cut into thin strips
  • ¼ cup crumbled feta cheese


  1. Preheat oven to 180°C.
  2. In a medium bowl, combine 1 tablespoon olive oil with the curry powder, cumin, and honey. Mix well.
  3. Add the almonds and toss to coat, before spreading in a single layer on one third of a baking sheet.
  4. Place the olives across the middle one-third and the red peppers on the remaining one-third.
  5. Roast for 10 minutes, remove from oven and allow to cool.
  6. Place kale in a salad bowl and drizzle with the remaining olive oil. Season with salt and pepper and toss leaves to coat them.
  7. Add the feta cheese, roasted peppers, roasted almonds, and roasted olives to the kale; toss and serve.
  8. Serve the salad on its own or as a side dish for chicken or fish.

Serves 6.

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