Preheat the oven to 400˚F. Spread the almonds evenly on sheet a pan and bake for 5 minutes, or until lightly browned.
Whisk together the vinegar, orange juice, mustard, shallot and garlic for the dressing. Season to taste with salt and pepper.
In a large bowl, toss the kale, toasted almonds, dressing and cranberries. Let sit for 10 minutes, then crumble with goat cheese and serve.