In a small bowl, whisk together the lemon juice, olive oil, honey, white wine vinegar, salt, and pepper until well combined. Adjust seasoning to taste
In a dry skillet over medium heat, toast the chopped pecans for 2-3 minutes, stirring frequently, until lightly browned and fragrant. Remove from heat and let cool
In a large bowl, combine the arugula, apple slices, red onion, and toasted pecans. Drizzle the dressing over the salad and toss gently to coat all ingredients evenly
Sprinkle the crumbled (or whole) goat cheese over the salad. Scatter the pomegranate seeds and pumpkin seeds on top for added crunch and color. Serve immediately.
