Preheat oven to 400 F.

Toss potatoes, 1 tablespoon oil, 1/2 teaspoon dried thyme and 1/4 teaspoon each salt and pepper in a large bowl. Spread out on a large baking sheet (reserve the bowl). Roast the potatoes, stirring once or twice, until tender and browned, 15 to 20 minutes.

Place kale in the large bowl, add the hot potatoes and let stand for several minutes, tossing occasionally, until the potatoes are warm but not hot.

Meanwhile, whisk the remaining 2 tablespoons oil, vinegar, blue cheese, shallot, mustard, parsley and the remaining 1/4 teaspoon salt and pepper in a small bowl. Drizzle the dressing over the warm salad. Add bacon, endive and currants (or cranberries); toss to combine. Serve immediately.

Recipe nutrition: Per serving: 218 calories; 11 g fat (2 g sat, 7 g mono); 8 mg cholesterol; 26 g carbohydrate; 1 g added sugars; 6 g total sugars; 8 g protein; 4 g fiber; 390 mg sodium; 886 mg potassium.

Nutrition bonus: Vitamin C (151 percent daily value), Vitamin A (150 percent dv), Potassium (25 percent dv), Folate (21 percent dv), Calcium (16 percent dv), Magnesium (15 percent dv)

2 Carbohydrate Serving(s)

Exchanges: 1 starch, 1/2 fruit, 1 1/2 vegetable, 1 fat

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)