For the miso dressing: Preheat the oven to 350 degrees F.
Spread the sesame seeds on a baking sheet and toast for 2 minutes in the oven. Add the fennel seeds and toast for an additional 2 minutes. Put the seeds in a blender or food processor and blend on high until pulverized. Set aside.
Add the oil, vinegar, honey, miso, lemon juice, molasses, Sriracha, garlic, onions, salt and pepper to a large tall container (at least 6 cups in size). Puree the mixture using an immersion blender. Mix in the ground seeds. Measure out 1/2 cup of the dressing for the salad, and refrigerate the rest for another use.
For the kale salad: In a large bowl, season the kale with salt and pepper. Toss with the miso dressing, making sure the kale has been thoroughly coated.