Toss Brussels sprouts, kale and radicchio with one tablespoon (15 milliliters) olive oil on a rimmed baking sheet. Season with salt and pepper. Roast until beginning to wilt and brown, about six to eight minutes, tossing halfway through.
Whisk together shallot, vinegar, Dijon mustard and maple syrup in a small bowl. While whisking, slowly drizzle in remaining oil. Season with salt and pepper.
Transfer vegetables to a serving bowl. Toss with dressing, sprinkle with cheese, pomegranate and walnuts.