Softly toss the fennel, celery, arugula, shallot, parsley and half of the pepitas and pomegranates in a large bowl, along with the lemon juice and olive oil. Season with salt and pepper.
Serve topped with remaining pepitas and pomegranates.
Recipe Notes
Inspired by http://www.bonappetit.com/recipe/fennel-celery-and-pomegranate-salad