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Add shredded kale to a bowl. Drizzle with olive oil and salt and massage well by breaking down the kale with your hands and making sure each piece is coated.
Toss kale with radicchio and brussels sprouts. Let rest while making dressing.
Make dressing by whisking together orange juice, olive oil, champagne vinegar, minced garlic, minced shallot, salt, and pepper in a bowl or glass measuring cup.
Toss salad one more time and begin to layer on pomegranate arils, salted almonds, and parmesan cheese.
Pour dressing overtop of salad and toss well to evenly coat.
Top with additional grated parmesan cheese if desired.