Preheat your oven to 275°F (135°C). Toss the pecans with melted butter and kosher salt until well-coated. Spread them on a foil-lined sheet pan and bake for 25 minutes, stirring halfway through.

In a jar, combine honey, apple cider vinegar, olive oil, and Greek yogurt if using. Secure the lid tightly and shake vigorously until emulsified.

Melt a tablespoon of butter in a skillet over medium heat. Mix sugar and cinnamon, cut the red pears into wedges, coat them with the sugar mixture, and sauté until caramelized.

On a large serving platter, layer fresh arugula, warm caramelized pears, thin slices of white onion, vibrant pomegranate arils, and toasted pecans. Drizzle with honey cider dressing.