Rinse the black rice under cold water. In a medium pot, combine rice and or broth. Bring to a boil, then reduce to a simmer, cover, and cook for 30-35 minutes, or until tender. Drain any excess liquid. Let cool slightly.

Preheat the oven to 400°F. Toss sweet potato cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and tender.

In a dry skillet over medium heat, toast the slivered almonds for 2-4 minutes, stirring frequently, until lightly browned and fragrant. Set aside. 

In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, lemon juice, salt, pepper, and Dijon. Adjust to taste.

In a large bowl, combine black rice, roasted sweet potatoes, arugula, pomegranate seeds, and toasted nuts. Drizzle with dressing and toss gently to combine.

Serve warm, at room temperature, or chilled. Garnish with extra pomegranate seeds or nuts if desired. Enjoy!