In a medium jar or a bowl, combine olive oil with lemon juice, Dijon mustard, salt, and pepper. If using a bowl, whisk until everything is well combined and the vinaigrette is emulsified. If using a jar, just shake it for a minute.
To assemble the salad
Wash and dry the kale, then remove the tough stems, and give the kale leaves a rough chop into bite-sized pieces. Add to a large bowl, drizzle with a little bit of olive oil and a pinch of salt. Then with clean hands massage the kale leaves for about 3 minutes.
Combine the massaged kale in a large bowl with the rest of the ingredients (grated carrot, diced shallot, dried cranberries, and sunflower seeds).
Toss the salad until everything is well combined, and dress with the lemon vinaigrette.
If serving later - you can store the salad in an airtight container and store the vinaigrette in a separate jar. Dress the salad before serving.