Place all dressing ingredients in a mason jar, close it, and shake well. Alternatively, combine the ingredients in a bowl and whisk vigorously. Set aside.

Preheat the oven to 200°C (390°F).

In a bowl, toss the sweet potato cubes and broccoli florets with a generous drizzle of olive oil, salt, and black pepper until well coated.

Spread the vegetables on a baking tray and roast for about 20 minutes, or until the potatoes are tender and the broccoli is lightly browned. To prevent the broccoli from burning, toss the vegetables and rotate the tray after the first 10 minutes, then every 5 minutes. This ensures the broccoli crisps without burning and the potatoes cook evenly. Remove from the oven and let the vegetables cool before assembling the salad.

Cut the pomegranate in half. Hold each half over a large bowl and tap the back with a back of wooden spoon to release the seeds.

Spread the arugula evenly on a larhe serving plate. Top with the roasted vegetables and pomegranate seeds, then scatter the cheese over the salad.

Shake the dressing again to re-emulsify, drizzle it evenly over the salad, and serve immediately.