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Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Add the walnuts to the baking sheet and toss with the maple syrup, cayenne and a pinch of salt. Bake for 15-20 minutes, stirring 2-3 times throughout cooking until the walnuts are toasted and golden. Remove from the oven and spread the walnuts in one layer. Allow to cool.
Add the greens to a large bowl. Add the persimmons, avocado, pomegranate arils, walnuts, and blue cheese. Give the salad a gentle toss.
To make the vinaigrette, combine the olive oil, balsamic vinegar, pomegranate juice, orange zest, and a pinch each of salt and pepper in a bowl or glass jar. Drizzle the dressing over the salad or serve alongside the salad. Enjoy!
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