Place the mixed leaves salad in a bowl, season with salt and olive oil and toss to evenly distribute.
Toast the pumpkin seeds in a pan over high heat for 2-3 minutes, then set aside until completely cooled.
Slice the figs. Slice the goat cheese, then quarter every slice to make small bits. Add both the ingredients to the salad leaves. When cooled to room temperature, add the toasted pumpkin seeds.
Sieve the raspberry jam and discard the seeds. Combine with balsamico and drizzle over the salad. Lastly, add the beetroot sprouts.