Step 1

Preheat the oven to 375 degrees F.

Step 2

Line an 18x26-inch baking sheet with parchment paper.

Step 3

In a large bowl, add the walnuts, the pumpkin seeds, 1/3 cup of the honey, the chipotle chili powder, and the kosher salt and toss to combine.

Step 4

Bake the walnut mixture, stirring once, until the walnuts are toasted, about 15 minutes.

Step 5

Transfer the walnut mixture to a wire rack.

Step 6

Spread the walnut mixture into one layer and evenly sprinkle with the flaky salt, then set aside.

Step 7

In a large bowl, add the mixed greens, the frisée, the apples, the avocados, the pomegranate arils, the blue cheese, and the candied walnut mixture and gently toss to combine.

Step 8

In a large glass jar or clean large bowl, add the olive oil, the balsamic vinegar, the Dijon mustard, the remaining honey, the fig preserves, the orange zest, the orange juice, the kosher salt, the black pepper, and the chili flakes and shake or whisk to combine.

Step 9

Drizzle the dressing mixture over the salad mixture and gently toss to combine.

Step 10

Serve.