Rinse off the kale & radishes. Coarsely chop kale and slice radishes.
Cut pomegranate into quarters. Fill a bowl with water and put the pomegranate quarters into the water, remove the seeds. The seeds will sink down and the leftover skin of the pomegranate will float on top. Remove that skin and use a sieve to pour off the water and catch all the pomegranate seeds.
Put kale in a bowl and sprinkle over the pomegranate seeds and radish slices.
Mix together raspberry vinegar, canola oil, salt and black pepper and pour the dressing over your salad right before serving it.