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Combine the wild rice with 2 cups water in a small saucepan over medium-high heat. Bring to a boil, then lower the heat to low, cover, and simmer until the wild rice is tender and split, 60 to 90 minutes. Drain.
While the wild rice is cooking, set a large rimmed baking sheet in the oven and preheat the oven to 425°F.
Use a serrated knife to slice off the stem end of the squash, then scoop out the seeds. Reserve the seeds for roasting, if you'd like. Cut the squash in half lengthwise and then crosswise into ½-inch slices. When the oven is hot, scatter the squash slices on the preheated baking sheet, making sure not to overlap any. Drizzle with 2 tablespoons of the olive oil, and sprinkle with ½ teaspoon of the salt. Roast until tender, about 15 minutes. Let cool.
In a large bowl, toss the roasted squash with the cooked rice, arugula, beans, pomegranate seeds, and the remaining ½ teaspoon salt. Drizzle the pomegranate molasses, lemon juice, and the remaining 1 tablespoon olive oil over the salad and toss to combine. Taste and add more salt if needed.
Sprinkle the pumpkin seeds on top, garnish with the flowers or microgreens, if desired, and serve immediately.