Preheat your oven to 375°F. On a lined baking sheet, combine raw pecans and pumpkin seeds with melted salted butter, maple syrup, ground chipotle, and ground cinnamon. Toss the mixture until well-coated, then spread it out evenly on the baking sheet. Arrange the prosciutto slices around the nuts. Bake for about 10 minutes, or until the nuts are golden and crispy, stirring halfway through.

While the nuts and prosciutto bake, prepare the salad base. In a large salad bowl, add the shredded kale, ensuring it's evenly distributed. Next, slice the Honeycrisp apples into thin wedges and toss them into the bowl alongside the vibrant pomegranate arils.

In a skillet over medium heat, melt more salted butter and sauté finely chopped shallots along with fresh sage leaves until fragrant, about 2-3 minutes. Remove the skillet from heat, then whisk in extra virgin olive oil, apple cider vinegar, honey, fresh thyme leaves, ground cinnamon, flaky sea salt, and freshly cracked pepper.

Once everything is ready, pour the warm vinaigrette over the salad base and gently toss to combine. Add the toasted nuts and crispy prosciutto from the oven. Top the salad with creamy Brie and grated cheddar cheese.

For the best flavor and texture, serve the salad immediately after assembling.