If using raw pecans, heat a dry skillet over medium heat or preheat the oven to 350°F. Toast pecans until fragrant and lightly browned, 8–10 minutes, stirring once or twice. Sprinkle with a pinch of salt while warm and let cool. If using pre-roasted and salted pecans, skip this step.

In a small bowl or jar, combine shallot, sherry vinegar, Dijon, maple syrup, salt, and pepper. Whisk in olive oil until emulsified. Taste and adjust seasoning.

Fill a medium bowl with cold water.

Slice off the crown (top) of the pomegranate, then score the skin into quarters, cutting just through the peel.

Submerge the pomegranate in the bowl of water and gently break it apart with your hands.

Loosen the seeds so they fall into the water. The seeds will sink to the bottom, while the white pith will float to the top.

Skim off and discard the floating pith.

Drain the seeds in a fine-mesh strainer and pat dry before using.

Place spinach in a large bowl. Drizzle lightly with vinaigrette and toss to coat. Add pecans, blue cheese, and pomegranate seeds. Gently toss again and finish with a pinch of salt and black pepper if needed.