Preheat the oven to 200ÂșC
Place the diced pumpkin and sliced onion in a baking tray, lined with parchment paper. Drizzle with olive oil and sprinkle with salt and pepper.
Roast until golden, about 20 minutes.
Make the dressing by placing all ingredients in a jar and give it a good shake.
Place the kale in a large bowl, drizzle with the dressing and massage the leaves so they get soften.
Add the roasted pumpkin and onion, pomegranates and hazelnuts.
Serve.