Preheat oven to 425. Place the butternut squash and green pepper slices onto a baking sheet and toss in the olive oil to coat. Bake for 20-30 minutes. Allow to cool while you assemble the rest of the bowl.
Divide up the spinach into 4 bowls. Top each with carrots, chicken, and pears. Add the butternut squash and green peppers. Arrange a bowl shape with the radish by overlapping and creating a deep well. Add the pomegranate sauce to the radish bowl.
Sprinkle pumpkin seeds on the bowl and additional pomegranate arils if preferred.