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 the mixture evenly on a baking sheet and toast for about 15 minutes until golden.

In a jar or bowl, combine olive oil, balsamic vinegar, Dijon mustard, honey, and orange juice. Add salt and pepper to taste. Shake or whisk until emulsified.

Rinse and dry the mixed greens, tear them into bite-sized pieces, and place them in a large salad bowl. Optional: add chopped apples or pears for crunch.

Gently fold in the pomegranate seeds and cooled candied nuts into the greens.

Just before serving, slice the avocado and add it to the salad. Crumble your choice of cheese over the top.

Drizzle the honey mustard dressing over the salad and toss gently to coat. Serve immediately for best texture.