Preheat the oven to 350°F.

Arrange hazelnuts on a baking sheet in a single layer and bake at 350°F until fragrant and golden, for 8-10 minutes. Let cool and set aside.

In a bowl, toss pear with 1 tablespoon of oil, fennel seeds, and a pinch of salt. Arrange them in a single layer on a half side of a parchment paper lined baking sheet.

In another bowl, toss chickpeas with the remaining 1 tablespoon of oil, coriander seeds, paprika, cayenne pepper, a pinch of salt, and a dash of pepper. Arrange them in a single layer on the other side of the baking sheet beside the pear. Bake both at 350°F for 30 minutes. Remove from the oven and let cool.

In a clean jar, combine oil, vinegar, lemon zest and juice, maple syrup, and coriander seeds. Season with salt and pepper to taste. Secure the lid and shake well to combine.

In a large bowl, place kale and drizzle about ⅓ of the dressing over it. Use your hands to massage the kale to soften. Add quinoa, pear, chickpeas, hazelnuts, and pomegranate seeds, and drizzle another ⅓ of the dressing. Toss to coat thoroughly. Taste and add more dressing and salt to your taste if necessary.