Cut the pumpkin into thick slices, about 1 inch thick. Place them on the baking sheet, season with salt and pepper. Sprinkle the pumpkin with lime zest and grated ginger. Roast the pumpkin in the oven heated to 375 degrees for about 30 to 40 minutes, until slightly browned on the edges. Sprinkle with lime juice. When cooled slightly, cut into 1 inch pieces. In the meantime, peel and cut the onions. Heat the oil in the pan, add the onion and fry until crisp and golden. Season with salt and pepper. Arrange the arugula on the 4 plates. On the arugula place evenly the roasted pumpkin (about 1 cup per portion). Scatter over the fried onion, pepitas and nigella seeds. On top of the salad scatter the pomegranate seeds and drizzle some pumkin oil. Season with salt and pepper.
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