Preheat your oven to 375°F (190°C). In a mixing bowl, toss the raw walnut halves and hulled pumpkin seeds with honey, chipotle powder, and kosher salt until well-coated. Spread the mixture evenly on a baking sheet and bake for about 15 minutes, stirring halfway through, until fragrant and golden. Remove from the oven and let them cool before sprinkling with flaky salt.

In a large salad bowl, combine the assorted salad greens with curly endive to create a vibrant base for your Pomegranate Christmas Salad. Using your hands or salad tongs, gently mix the greens together until they are well blended.

Next, dice your apples or pears and slice avocados into small pieces before adding them to the salad greens. Toss in the juicy pomegranate seeds as well for a burst of tartness in every bite.

Once your salad base is ready, sprinkle the cooled candied nuts generously over the top. For added flavor and creaminess, crumble your choice of cheese—blue, goat, or feta—onto the salad.

In a small bowl, whisk together the extra-virgin olive oil, balsamic or apple cider vinegar, Dijon mustard, honey, fig preserves, grated orange zest, orange juice, kosher salt, and freshly ground black pepper. Mix until smooth and cohesive.

Just before serving, drizzle the freshly made honey mustard dressing over the mixed salad. Use salad tongs or a spoon to toss the salad gently, ensuring that each component receives a coat of dressing without wilting the greens.