Preheat oven to 450°. Line rimmed baking pan with parchment paper. In large bowl, toss squash, 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper; spread on prepared pan. Roast squash 20 minutes or until tender.
In large skillet, toast almonds over medium heat 3 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
In small bowl, whisk lemon juice, honey, and remaining 3 tablespoons oil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Makes about 6 tablespoons.
In large bowl, toss arugula, roasted squash and lemon juice mixture. Serve salad topped with pomegranate seeds and almonds. Makes about 8 cups.