Make the dressing: In a blender, combine all dressing ingredients and puree until smooth. Season with additional salt if needed.
Make the salad: Preheat a broiler. Place brussels sprout leaves on a sheet pan and drizzle with oil. Toss to coat. Broil for 3 to 5 minutes, or until the leaves are just starting to char. Set aside.
In a large bowl, toss kohlrabi with a little bit of salt and let sit for 3 to 5 minutes, or until pliable. Add dressing and baby kale and toss to combine. To serve, plate kohlrabi salad and top with watermelon radish, roasted brussels sprout leaves, and pomegranate seeds.