De-stem and chop kale and place in a large bowl.
Add about 1/2 tbsp to 1 tbsp of oil and massage kale. Massaging kale helps break down the tough leaves, making it easier to eat and bringing out the flavor.
Chop apples and carrots and add to the bowl. If you are making this ahead of time, toss a little bit of lemon juice with the apples to prevent them from browning.
Sprinkle sunflower seeds and pomegranate into the bowl.
In a separate bowl, make lemon vinaigrette dressing by adding the minced garlic, mustard, honey, salt, pepper, and lemon juice and whisking until well-mixed. It will be a nice, pale yellow color.
Add olive oil and whisk until completely combined.
Pour desired amount of vinaigrette over kale salad, and toss until combined well. Or, serve the dressing on the side.