Prepare the panko topping. Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a medium bowl, combine panko crumbs, almonds, salt, pepper, and onion powder. Add oil; mix well. Spread panko mixture in a single layer on prepared baking sheet. Bake, uncovered, for 15-20 minutes, until golden brown.
Wash and dry kale. Remove and discard tough stalks and ribs. Tear leaves into bite-size pieces. Place kale into a large bowl. Add scallions and cherry tomatoes.
Prepare the dressing. Add dressing ingredients to a jar; seal tightly and shake well.
Shortly before serving, toss salad with dressing. Sprinkle with toasted panko mixture; toss lightly to combine.
Notes
Make Ahead: The panko mixture can be made ahead and frozen; the dressing will stay fresh in the refrigerator for up to 1 week.Tip! At the photoshoot, Leah was concerned that she had burnt the panko crumbs. Daniella said, “No, this is perfect.” Don’t be concerned if the panko seems dark — taste it and you’ll see that it’s delicious.