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