Preheat an oven to 450°F. Line a baking sheet with aluminum foil.
In a bowl, toss the apples with 1 tablespoon of the olive oil and season lightly with salt. Transfer to the prepared baking sheet. Roast until the apples are softened and browned, 15 to 20 minutes. In a small bowl, whisk together the vinegar, shallots, brown sugar and mustard. Slowly whisk in the remaining 4 tablespoons olive oil and season with salt and pepper. In a large bowl, toss the kale and baby greens with the apples and vinaigrette. Top with the pomegranate seeds and serve immediately. Serves 8.