Cook seeds in 1 tablespoon oil in a small heavy skillet over medium-low, stiring frequently, until beginning to be toasty brown, about 3-4 minutes. transfer to a paper towel and reserve oil. Season seeds with salt and peper.(Skip this step if you have toasted salted pepitas)
Whisk together or in a jar, add together vinegar,honey,mustard,1/4 teaspoon salt, and 1/8 teaspoon pepper. Add remaining 1/3 cup olive oil and reserved oil from skillet (if no skillet oil add 1 tablespoon more olive oil) whisking together or shake jar until emulsified.
Toss greens, Manchego cheese, pears, and pomegranates together with dressing. Sprinkle with papitas seeds and serve.