In a small bowl, whisk together the pomegranate molasses, red wine vinegar, dijon, and honey. Slowly drizzle in the extra-virgin olive oil to emulsify. Add salt and pepper to taste.
In a large bowl combine the kale, pomegranate arils, pistachios, and parmesan. Toss with about 1/4 cup of dressing, or to taste. Season lightly with salt and pepper. The dressed salad will keep for about 24 hours.