Peel the pumpkin and remove the seeds. Dice pumpkin into ½-inch cubes. Add to a bowl and toss with olive oil, salt, and pepper until well coated.
Transfer to a baking sheet and roast for 25-30 minutes, stirring once or twice, until fork tender.
Whisk together vinaigrette ingredients in a small bowl.
In a large bowl, combine arugula, pumpkin seeds, pecans, pomegranate seeds and roasted pumpkin. Pour the dressing over and toss well to coat. Optional: top with feta.