Heat the oven to 350ºF. Tear or chop the kale into bite-size pieces, discarding the stems. Place the chopped kale in a very large bowl and add the onion and olive slices, oil, salt, and pepper; toss to coat. Spread the ingredients out flat on two large baking sheets (kale must be in a single layer to crispen). Bake for 15 minutes and then scatter on the almonds. Continue baking until the kale is very crisp, 5 to 10 minutes more.
Transfer the salad to a platter or plates and drizzle on the dressing. Top with the orange pieces and cheese.
Tip: If you can’t find Panera Bread Fuji Apple Salad Dressing, replace it with a quick lemon vinaigrette: Squeeze ¼ cup of lemon juice into a bowl. Then gradually whisk in ⅓ cup of olive oil, 1 teaspoon of honey, ½ teaspoon of salt, and ⅛ teaspoon of ground black pepper until blended and thickened.