Roast hazelnuts: Set oven to 350F. Place hazelnuts on a baking sheet without having any overlap. Toast for 12 minutes. Allow to cool. To remove skins, place in a tea towel and gently rub hazelnuts.
Remove any long stems from arugula and wash leaves (best to use a salad spinner!)
Remove pomegranate seeds from half of the pomegranate. Check the above link on the best way to remove pomegranate seeds!
Remove fig stems and cut figs into quarters. You can also slice figs as well, but you can choose your preference.
Remove apple core and slice pieces for your salad.
In a large bowl, combine arugula, pomegranate seeds, pumpkin seeds, hazelnuts, sliced figs, and sliced apples.
Crumble blue cheese with salad and add sliced prosciutto