Combine sugar, corn syrup, and water in a medium saucepan over medium heat. Using a wooden spoon, stir to combine. Bring to a simmer, stirring frequently, until the sugar begins to caramelize. Remove saucepan from heat.
To the saucepan, add butter, cinnamon, nutmeg, and salt. Stir to combine. Once combined (and the butter has melted), add pepitas, and again, stir to combine.
Place mixture on a parchment line baking sheet. Spread out into an even layer. Set aside to harden at room temperature. Once hard, break into pieces.
Preheat oven to 425°F. Place carrots on another baking sheet, drizzle with Blood Orange EVOO, Melagrana Whole Fruit White Balsamic Vinegar, and season with salt and pepper.
Roast carrots for 10-12 minutes or until tender and slightly caramelized. Remove from the oven and set aside to cool slightly.
To serve, divide salad greens on a plate or platter and top with carrots, brittle, and pomegranate. Drizzle salad with any remaining saucepan drippings (or a little extra EVOO and vinegar).