For the Candied Pumpkin Seeds and Hazelnuts

• 1/ 2 cup pumpkin seeds
• 1/ 2 cup chopped hazelnuts
• 1/ 4 cup honey
• Kosher salt

For the Pomegranate Sage Vinaigrette

• 1/ 4 cup pomegranate juice
• 2 tablespoons apple cider vinegar
• 1 tablespoon dijon mustard
• 1 tablespoon honey
• 3/ 4 cup safflower oil, or other neutral oil
• 1/ 4 cup leaves, sliced sage

For the Salad

• 2 ( 6 ounce ) chicken breasts
• Safflower oil
• 3 ounces spring mix
• 3 ounces arugula
• 2 apples, thinly sliced
• 4 ounces sharp cheddar cheese, crumbled
• 1/ 4 cup pomegranate seeds
• Black peppercorns, freshly cracked

To Make the Candied Pumpkin Seeds and Hazelnuts

Method

• Step 1

  In a medium sauté pan, add the pumpkin seeds and hazelnuts. Toast over low heat until slightly brown and nutty.

• Step 2

  Add the honey and 1 tablespoon water. Raise the heat to medium and allow the honey to bubble. Stir the mixture so that the honey evenly coats the seeds and nuts. Let the honey simmer a couple of minutes until it thickens.

• Step 3

  Pour the mixture into one, even layer onto an oiled piece of parchment paper. Immediately season with a pinch of salt while the mixture is still hot.

• Step 4

  Let cool. Break into bite-size pieces.

To Make the Pomegranate Sage Vinaigrette

Method

• Step 1

  In a mixing bowl, whisk together the pomegranate juice, apple cider vinegar, mustard, and honey.

• Step 2

  Slowly drizzle in the oil, whisking continuously until the vinaigrette has emulsified.

• Step 3

  Season with salt to taste (make sure it is very well seasoned). Stir in the sage. Let sit until ready to serve.

To Make the Salad

Method

• Step 1

  Pat the chicken dry and season well with salt.

• Step 2

  Heat a cast-iron skillet over medium-high heat. Add enough oil to just coat the bottom. Once hot, place the chicken into the skillet. Sear the chicken on one side for a few minutes. Once it releases easily, flip the chicken and sear on the other side.

• Step 3

  Lower the heat and finish cooking for about 6-8 minutes, or until cooked through. Let the chicken cool and then roughly chop it into pieces.

• Step 4

  To assemble the salad, combine the spring mix and arugula in a large mixing bowl. Add the apples, cheddar cheese, and grilled chicken. Give the vinaigrette a good whisk and drizzle it into the bowl (start with half of the vinaigrette and add more according to your preference).

• Step 5

  Toss the salad well and season with salt to taste (if needed). Transfer the salad to a large serving bowl. Garnish with the pomegranate seeds, candied pumpkin seeds and hazelnuts, and freshly cracked black pepper.