Preheat your oven to 375°F (190°C). In a mixing bowl, combine walnuts, pumpkin seeds, honey, chipotle powder, and a pinch of salt, stirring until well coated. Spread the mixture evenly on a baking sheet lined with parchment paper. Bake for 15 minutes, stirring halfway through, until they're golden and fragrant. Allow to cool completely.

In a medium bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, fig preserves, orange zest, and orange juice until smooth and creamy. Set aside to meld flavors.

In a large mixing bowl, layer mixed greens, sliced endive, and diced apples. Fold in cooled candied nuts and pomegranate seeds. Crumble in most of the blue cheese, reserving some for garnish. Toss gently.

Right before serving, shower the salad with the honey mustard dressing, starting with half the amount. Toss gently to combine, ensuring avocados remain intact.

Transfer the dressed salad to a serving platter. Top with reserved crumbled blue cheese and optional chili flakes. Enjoy your vibrant Pomegranate Christmas Salad!