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.
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