Sweet-and-Savory Kale Salad

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Dressing:

2 tablespoons pomegranate molasses

2 teaspoons champagne vinegar 

1 teaspoon Dijon mustard 

3 tablespoons extra-virgin olive oil 

Kosher salt 

Salad:

2 large sweet potatoes, peeled, halved and cut into 1/3-inch half-moons

One 14-ounce bag frozen pearl onions, thawed and well drained

3 tablespoon olive oil

Kosher salt

1 Honeycrisp or Fuji apple, cut into 1/4-inch half-moons 

Half 5-ounce container baby kale 

1/4 cup pomegranate seeds