Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. In a medium bowl, toss the raw walnut halves and hulled pumpkin seeds with the honey or pure maple syrup, chipotle powder, a generous pinch of kosher salt, and chili flakes to taste. Spread the mixture in an even layer on the prepared baking sheet. Bake for 15 minutes, stirring once halfway through, until the nuts and seeds are fragrant and toasted. Remove from the oven, spread out in a single layer, and sprinkle immediately with flaky salt. Allow to cool completely.

Place the assorted salad greens and curly endive (frisée) in a large salad bowl. Add the chopped apples or pears, sliced avocados, and pomegranate seeds. Sprinkle the crumbled cheese over the top. Add the cooled candied walnuts and pumpkin seeds from Step 1. Gently toss the salad to combine all the ingredients. I like to layer the ingredients for a prettier presentation before tossing.

In a glass jar or small bowl, combine the extra-virgin olive oil, balsamic or apple cider vinegar, Dijon mustard, honey, fig preserves, grated orange zest, orange juice, a generous pinch of kosher salt, and freshly ground black pepper. Seal the jar and shake vigorously until the dressing is smooth and emulsified, or whisk well if using a bowl. For a little extra brightness, I sometimes add a touch more orange zest.

Just before serving, drizzle the prepared orange balsamic dressing over the tossed salad from Step 2. Gently toss everything together so the greens and toppings are evenly coated. Serve immediately and enjoy!