Remove any tough ribs from your kale and roughly chop leaves; rinse under cool water and pat dry with a paper towel or shake well in the strainer. Place the kale into a large serving bowl.
Drizzle 1 tsp of extra virgin olive oil over the kale; add a pinch of salt. Gently massage the oil and salt into the leaves of the kale for about 2-3 minutes or until the kale seems tender. This is an important step, otherwise the kale will have a rough mouthfeel and will be generally just... yucky.
Once the kale is tender, add the shaved Brussels sprouts, apple slices, julienned radicchio, toasted sunflower seeds, pomegranate arils, and dried cranberries to the bowl. Give the salad a toss to distribute the ingredients throughout.
Serve the salad with a side of the apple cider vinegar for drizzling. Don't drizzle the vinaigrette over the entire salad if you think you might have leftovers. The leftovers will keep in the fridge for 2-3 days without getting soggy, as long as they aren't dressed with the vinaigrette.