Step 1

In a 10″ skillet, add the pumpkin seeds and hazelnuts. Toast over medium-low heat until slightly brown, about 6 minutes.

Step 2

Add the honey and water. Raise the heat to medium and allow the honey to bubble. Stir the mixture so that the honey evenly coats the seeds and nuts. Let the honey simmer a couple of minutes until it thickens.

Step 3

Pour the mixture into one, even layer onto an oiled piece of parchment paper. Immediately season with a pinch of salt while the mixture is still hot.

Step 4

Let cool. Break into bite-size pieces.

Step 5

In a mixing bowl, whisk together the pomegranate juice, apple cider vinegar, mustard, and honey.

Step 6

Slowly drizzle in the oil, whisking continuously until the vinaigrette has emulsified.

Step 7

Season with salt to taste (make sure it is very well seasoned). Stir in the sage. Let sit until ready to serve.

Step 8

Pat the chicken dry and season well with salt.

Step 9

Heat a cast-iron skillet over medium-high heat. Add enough oil to just coat the bottom. Once hot, place the chicken into the skillet. Sear the chicken on one side for about 6 minutes. Once it releases easily, flip the chicken and sear on the other side for about 4 minutes.

Step 10

Reduce the heat to low, cover the skillet with a lid, and finish cooking for about 8 more minutes, or until cooked through. Let the chicken cool and then roughly chop it into pieces.

Step 11

To assemble the salad, combine the spring mix and arugula in a large mixing bowl. Add the apples, cheddar cheese, and grilled chicken. Give the vinaigrette a good whisk and drizzle it into the bowl (start with half of the vinaigrette and add more according to your preference).

Step 12

Toss the salad well and season with salt to taste (if needed). Transfer the salad to a large serving bowl. Garnish with the pomegranate seeds, candied pumpkin seeds and hazelnuts, and freshly cracked black pepper.