Whisk the pomegranate juice, white wine vinegar, and honey together until smooth. Slowly whisk in the vegetable or grapeseed oil and olive oil until the dressing is blended and glossy. Add kosher salt to taste, then stir in the pomegranate seeds. Set the vinaigrette aside or chill it until ready to serve.

Line a sheet pan with foil and lightly grease it with oil. Set a large sauté pan over high heat and bring the brown sugar, water, salt, and cayenne to a boil. Lower the heat to medium and let it simmer for about 1 minute until slightly reduced. Add the walnuts and stir until they are coated and the liquid thickens around them.

Spread the walnuts in a single layer on the greased foil, sprinkle with a pinch of salt, stir gently after 5 minutes, and let them cool completely.

Heat the oven to 425°F. Toss the cremini mushrooms and beets separately with a light drizzle of olive oil. Spread the cremini on a foil-lined sheet pan, salt lightly, and roast for 8 minutes, then move them to a paper towel-lined plate.

Spread the portobellos and beets on another foil-lined pan, salt lightly, and roast for 15 minutes. Move the portobellos to a paper towel-lined plate, then roast the beets for 10 minutes more. Let the roasted vegetables cool.

In a large bowl, combine the radicchio, frisée, arugula, and watermelon radish. Add the cooled roasted vegetables and toss with the vinaigrette.

Season with salt and freshly cracked black pepper, then transfer the salad to a serving bowl or platter.

Top the salad with the candied walnuts and blue cheese. Serve right away to keep the greens crisp and the flavors bright. Ensure the greens are very dry before serving to prevent sogginess.