Preheat oven to 350 degrees F. Place sliced almonds on a baking sheet and into the oven to roast for 8-10 minutes, until golden brown and fragrant.
Thinly slice the sweet peppers, red onion, jalapeños, and kale then place into a large salad serving bowl. Then segment the blood oranges and toss in with the salad. Add the toasted sliced almonds, as well.
In a small blender, blend together all ingredients for the jalapeño dressing until smooth and completely combine.
Pour dressing (whatever amount you prefer, but this amount of salad can really take all of it) onto greens and toss until full combine. I like to let kale salads sit for 5-10 minutes to help break down the kale and help it become less tough. This really is a salad you can let sit in the fridge for a few hours because kale holds up so well!
*here’s the best way to segment an orange **to thinly slice the kale, pull all the leaves together and wrap it like you’re wrapping up a burrito. then use a sharp knife to cup the kale into little threads