1. Preheat the oven to 350°F.
2. Spread the pecans on a small sheet pan, and place in the oven for 3-5 minutes, or until lightly browned. Remove from the oven and set aside.
Cook the red onion. Place the avocado oil in a small skillet over medium heat, and add the onions. Cook, stirring often, until they are tender and lightly browned.
Assemble the salad. Place arugula in a large bowl and sprinkle evenly with sliced pears, blue cheese crumbles, onions, and pecans. Drizzle with the dressing, and serve.