For the dressing: Place the toasted pecans into a blender or food processor and pulse until they become a fine powder. Add the honey, sugar, lemon, vinegar, and salt and puree until combined. With the machine running, slowly pour in the oil to emulsify the dressing. Transfer to a jar and refrigerate until ready to use.

For the salad: Preheat the oven to 375 degrees. Trim the ends off of the squash and cut into 6 evenly sized rings. Remove the seeds and place onto a sheet pan lined with parchment paper or a silicone liner. Drizzle with the oil and sprinkle with salt and toss to coat. Arrange the squash in a single layer and bake for 30-40 minutes or until the squash is just cooked through. In the meantime, slice the pear into a fine julienne either by hand or using a mandoline. Place in a large bowl and toss with the ½ teaspoon of lemon juice. Add the arugula and gently toss to mix. When the squash is done, transfer to individual plates and fill each ring with a generous handful of the arugula and pears. Drizzle each salad with the pecan dressing and sprinkle with the pomegranate seeds.