Preheat oven to 425F.
Wash and roughly peel sweet potatoes. Cut into bite-sized cubes. Place on baking trays. Drizzle with olive oil and sprinkle some salt over them. Roast in oven at 425F for 20 minutes, turning once halfway through.
Meanwhile, cook rice to package instructions. Let cool.
Thinly slice the ½ cabbage by hand or use a Mandolin. Set into a large bowl. Cut snow peas in half and add to the bowl.
Remove pomegranate seeds from the pomegranate. Set aside.
Toast slivered almonds in a small pan over medium heat until brown, about 5 minutes. Watch they don’t burn. Remove from heat and let cool.
Once everything is cooled, add the sweet potatoes, brown rice and pomegranate seeds to the bowl.
Whisk dressing ingredients together. Pour dressing over the salad and toss to combine.
Put on serving platter or large bowl. Top with toasted almonds and fresh torn mint.