Preheat the oven to 400° F. In a medium-sized bowl, toss the potato wedges in the tablespoon of olive oil. Season with a pinch each of salt and pepper. Spread onto a sheet tray. Bake for 25-30 minutes until tender and slightly caramelized, flipping halfway through the cooking time. Allow the potatoes to cool slightly.
For the Salad
In a large bowl, toss together the arugula, pecans, pomegranate seeds, 2 tablespoon olive oil, and lemon juice. Season with salt and pepper. Carefully toss in the sweet potatoes.
Place into serving dish of choice. Evenly break up the goat cheese throughout the salad.
If sweet potatoes are large, only use two.
Slice the sweet potatoes into approximately ½ inch circles and cut each circle in half.
Olive oil quantities are simply a suggestion. You can use more or less depending on your taste preferences.