Preheat oven to 350. Brush the cut sides of the squash with 1 teaspoon of the coconut oil and season the cavities with salt and pepper. Sprinkle with the brown sugar. Place the squash cut side down on a baking sheet and roast for about 45 minutes, until tender.
Heat a small saucepan over low heat and add the pecans. Toast until they are slightly golden and fragrant, stirring and shaking the pan as they toast, for about 5 minutes. Toss them with the pumpkin pie spice.
Mix together the vinaigrette ingredients.
Add the arugula to a large bowl with a pinch of salt and pepper. Add in the avocado, pomegranate arils, pecans and squash pieces. Cover in the pomegranate dressing.