For dressing, place the first five ingredients in a blender. Peel, halve and core one pear; add to blender. Cover and process until smooth.
Peel, core and thinly slice remaining pear. Divide arugula among four plates; top with turkey, sliced pear, pomegranate seeds, pecans, cranberries and green onions. Drizzle with dressing; sprinkle with pepper. Serve immediately.
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.