Combine thinly sliced beet greens and cabbage in a large bowl.
Toast slivered almonds in a dry pan over medium-low heat for about 2 minutes. Stir and continue toasting for another 2 minutes, or until golden and fragrant.
Add the almonds, cherries/cranberries, and apple to the mixed greens.
Combine all dressing ingredients in a bowl and whisk until well mixed. Pour over slaw and toss well.
Let sit for 20 minutes before serving. Enjoy!
Recipe Notes
Store covered in the refrigerator for up to 3 days. The flavors will continue to meld and greens will soften.
Be sure to rinse beet greens well to remove residual soil or sand.
Option to substitute pumpkin or sunflower seeds for the almonds.
Option to substitute pomegranate seeds or fresh berries for dried fruit, add immediately before serving.