1. Wash and dry the greens thoroughly and place them in a large serving bowl.

2. Slice the apple and toss in lemon juice to prevent browning. Slice the avocado and crumble the blue cheese if needed.

3. In a small skillet over medium heat, add walnuts and brown sugar. Stir constantly for 3–4 minutes until coated and caramelized. Let cool on parchment.

4. Combine balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper in a jar. Shake or whisk until emulsified.

5. Assemble salad by layering greens, pomegranate seeds, apple slices, avocado, blue cheese, and candied walnuts.

6. Drizzle with vinaigrette just before serving or serve dressing on the side.

7. Toss gently and serve immediately.