Step 1

Preheat oven to 275˚F. Line a sheet pan or smaller shallow pan with foil. Layout several thicknesses of paper towels on a work surface near the oven.

Step 2

Combine the pecans and butter on the prepared sheet pan. Place in the preheated oven for 5 minutes. Remove from the oven and stir well to coat the pecans with the butter. Sprinkle with the kosher salt and stir again. Return to the oven for another 20 minutes, stirring once halfway through. Remove from the oven and transfer to the paper towels to cool. Store any extra pecans in an airtight container.

Step 3

Prepare the Honey Cider Poppyseed Dressing as directed. Add 2 tablespoons of Greek yogurt (if desired). Cover the jar and shake until creamy and well combined.

Step 4

Combine the sugar and cinnamon in a small bowl. Set aside

Step 5

Cut the pears in half and then into ½-⅓-inch wedges. Trim the inner edges to remove any of the seeds.

Step 6

Place the pears in a single layer on a dinner plate. Sprinkle both sides with the cinnamon-sugar mixture.

Step 7

Melt the butter in a medium-size skillet over medium heat. When melted and bubbly add the pears and cook undisturbed for 2-4 minutes until the underside is golden and beginning to caramelize. Flip to the other size and turn off the heat. Allow to cool slightly while you prepare the rest of the salad.

Step 8

Arrange arugula on a serving platter. Top with the caramelized pears, onion slices, pomegranates and pecans. Drizzle with the dressing or serve dressing separately at the table.