Preparation

• Preheat the oven to 180 degrees Celsius. Line a baking tray with parchment paper.
• Tip the sweet potato cubes out onto the parchment paper lined tray. Drizzle with olive oil and top with garlic powder, cracked black pepper and sea salt flakes. Toss to combine and then spread out into a single layer. Place the tray into the oven to roast for 50 minutes or until golden brown on the outside and tender.
• To make the dressing, add the balsamic vinegar, olive oil, wholegrain mustard and honey to a small jar. Fix the lid on firmly and shake vigorously to combine. Set aside.
• Place the pine nuts into a small baking tin and into the oven on the top shelf for 4-5 minutes. Keep a close eye on them so they don’t burn. Once you remove them from the oven, tip them into a bowl straight away so that they don’t continue to cook in the hot pan.
• Once the sweet potato is roasted, remove from the oven and allow to cool to room temperature.
• To assemble the salad, add the washed and dried arugula into a large salad bowl. Top with the cubed sweet potato and thinly sliced red onion. Drizzle in the balsamic vinaigrette and toss to combine.
• Transfer to a serving platter and top with crumbled goats cheese, toasted pine nuts and pomegranate arils. Serve straight away.