Ingredients
Method
- Preheat oven to 375°F (190°C). Combine walnuts, pumpkin seeds, honey or maple syrup, chipotle powder, and salt. Spread on parchment-lined baking sheet and bake for 15 minutes, stirring halfway. Cool completely.
- Wash and dry salad greens and frisée thoroughly. Combine in a large bowl.
- Dice apples or pears and slice avocados just before serving to prevent browning.
- Whisk olive oil, vinegar, Dijon mustard, honey, fig jam, orange zest, and juice in a bowl. Season with salt, pepper, and chili flakes if desired.
- Assemble the salad: layer greens, fruit, avocado, pomegranate seeds, and cheese. Top with candied nuts and seeds.
- Drizzle with dressing or serve dressing on the side. Toss gently just before serving.
Notes
For best results, prepare the candied nuts and dressing ahead of time and assemble the salad right before serving. To keep avocados fresh, brush slices with lemon juice. Serve at room temperature or slightly chilled.
