2 tablespoons pomegranate molasses
2 teaspoons champagne vinegar
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
Kosher salt
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