Chopped Kale Salad with Spiced Almonds and Red Peppers

1 tablespoons olive oil, divided

1 teaspoon curry powder

½ teaspoon cumin

1 teaspoon honey

½ cup raw almonds

½ cup pitted kalamata olives

1 small red pepper, seeded and cut into thin strips

½ bunch kale, washed, stemmed and chopped

Directions:

1. Preheat oven to 400 degrees.  In a medium bowl, combine ½ 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 massage with hands to coat leaves, Add roasted peppers, roasted almonds, and roasted olives; toss and serve.