Overnight Kale Salad with Roasted Sweet Potatoes

Heat oven to 400 degrees, Toss sweet potatoes with 1 tablespoon olive oil 1/2 teaspoon salt, 1/2 teaspoon pepper, until evenly coated. Arrange in a single layer on baking sheet and roast until bottom edge of potatoes are browned about 15 minutes. Flip potatoes and continue to roast second side is spotty brown 10 - 15 minutes. Transfer potatoes to large plate and cool. Whisk water, pomegranate molasses, shallot, honey, vinegar, 1/4 teaspoon salt, 1/4 teaspoon pepper, together in a medium bowl. Whisking constantly, drizzle in remaining 1/3 cup oil. Vigorously knead and squeeze kale with hands until leaves are uniformly darkened and slightly wilted, about 5 minutes. Add vinaigrette and refrigerate overnight. In the morning add potatoes. Garnish salad with pecans, seeds, and parmesan.