This week’s Movement Meal is a delicious kale salad topped with chopped fruit and toasted almonds. This salad is super easy to prepare, is a perfect addition to your holiday menu, and can be eaten year-round!

YIELDS: 4 SERVINGS

PREP TIME: 0 HOURS 10 MINS

TOTAL TIME: 0 HOURS 10 MINS

INGREDIENTS

FOR THE DRESSING:

1/2 c. olive oil

1/4 c. red wine vinegar

1/4 c. freshly squeezed orange juice

2 tbsp. minced shallot

Kosher salt

Freshly ground black pepper

FOR THE SALAD:

2 large bunches of kale, ribs removed and roughly chopped

1 apple, thinly sliced

1/2 c. dried cherries (can substitute raisins)

1/2 c. toasted sliced almonds

1/4 c. crumbled feta

DIRECTIONS:

In a medium bowl whisk together olive oil, red wine vinegar, orange juice, and shallot. Season with salt and pepper.

In a large bowl toss together kale, apples, cherries, and almonds.

Toss with dressing and top with feta to serve.

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