Preheat your oven to 375°F (190°C). In a mixing bowl, combine walnuts, pumpkin seeds, honey, chipotle powder, and a pinch of salt. Spread this mixture evenly on a baking sheet and toast it in the oven for about 15 minutes, stirring halfway through. Allow to cool completely on the baking sheet.

In a separate bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, and honey. Add fig preserves, orange zest, and juice. Season with salt and black pepper to taste.

In a salad bowl, combine salad greens and sliced endive. Layer thinly sliced apples, cooled candied nuts, and pomegranate seeds. Crumble blue cheese over the top.

Right before serving, slice avocados and toss them into the salad.

Drizzle dressing over the salad mixture, toss gently, and serve garnished with reserved blue cheese.