Juice the 3 blood oranges into a mason jar, then add the olive oil, maple syrup, white vinegar, poppy seeds, and ground ginger. Seal and shake until the dressing looks evenly blended and lightly thickened, then taste and season with sea salt as needed.

Peel and slice 2 blood oranges, slice or chop the pears, and roughly chop the matchstick carrots if you want shorter pieces in the finished salad. The fruit should look neat and juicy, and the smaller carrot pieces will distribute more evenly through the bowl.

Add the baby kale and arugula to a large mixing bowl and toss with enough dressing to coat the leaves. The greens should look lightly glossy, not weighed down or puddled with dressing.

Add half of the blood orange slices, pears, carrots, gorgonzola, pomegranate arils, and walnuts, then toss again with tongs or two large spoons. Lift from the bottom as you mix so the smaller ingredients don’t settle in one spot.

Transfer the salad to a shallow serving dish and scatter the remaining blood orange, pear, carrot, cheese, pomegranate, and walnuts over the top. This last layer gives the salad a fuller look and makes sure the best pieces are visible in every serving.