01 -
Preheat the oven to 175°C. In a small bowl, combine seeds and nuts with maple syrup, salt, cinnamon, cumin, and cayenne. Toss well to coat. Spread on a parchment-lined baking tray and bake for 10–15 minutes, stirring halfway, until golden and fragrant. Remove from oven, fluff with a fork, and allow to cool completely.
02 -
In a small mixing bowl, whisk together olive oil, balsamic vinegar, fig jam, vanilla extract, salt, and black pepper until emulsified.
03 -
In a large bowl, gently combine arugula, red onion, 60 g spiced nuts, pomegranate seeds, dried currants, and gorgonzola. Drizzle with the prepared dressing and toss lightly to coat.
04 -
Carefully fold in sliced pears, mixing gently to keep the fruit intact.
05 -
Transfer to serving bowl and garnish with additional spiced nuts, gorgonzola, and pomegranate seeds as desired. Serve immediately.