Preheat your oven to 375°F.

In a bowl, combine walnuts and pumpkin seeds with honey and chipotle powder. Mix until well-coated and spread on a baking sheet. Bake for 15 minutes until golden brown. Allow to cool.

In a separate bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, fig preserves, orange zest, and orange juice. Season with salt and pepper.

Wash and dry salad greens and endive. Slice the endive finely. In a large bowl, combine the greens, sliced apples, avocados, pomegranate seeds, and cooled candied nuts.

Drizzle the dressing over the salad mixture and toss until well coated.

Transfer to a serving platter, sprinkle with blue cheese, and serve immediately.