Preheat oven to 400℉.
Place sliced vegetable onto parchment lined baking sheets. Lightly coat with olive oil and season with salt and pepper and roast for 20 minutes.
While the veggies roast, finely chop the kale and make the dressing by adding all ingredients to a blender and blend until smooth
To a non stick pan on medium-high heat add sugar, and do not touch until sugar has all turned a deep amber color.
Add pepitas and coat with melted sugar.
Transfer pepitas to a silicon or parchment lined baking sheet. Using a greased spatula, smooth the pepitas into a flat layer. Season with salt or any of your favorite spices and let cool.
Add chopped kale, sliced red onions, roasted veggies, pomegranate seeds and candied pepitas to a serving dish.
Top with dressing, toss and SERVE!