Place almonds on small baking sheet and toast at 350 until slightly browned, about 3-5 minutes (watch them closely so they don't burn!). Meanwhile, zest the orange, rinse, dry, and tear the kale into 2-inch pieces.
Juice the orange into a small bowl or salad dressing shaker, then add the other dressing ingredients and combine thoroughly.
In a large serving bowl, combine kale, almonds, and cranberries. Toss with the salad dressing until well-coated