Peel and slice the yams into 1/2 inch rounds; add to a medium size bowl. Toss with 1 Tbsp. garlic, 1 Tbsp. olive oil, and salt. Add a few cracks of fresh pepper if desired. Bake in the oven at 400 degrees for about 30 minutes, stirring occasionally. (I like to place on a sheet of foil or parchment paper for easy clean up.)
In a small frying pan add 1/2 Tbsp. of olive oil. When hot, add pine nuts and 1 tsp. fresh chopped rosemary. Cook on stove on medium heat until golden. Drain any excess oil and set aside.
In a large salad bowl, add arugula. Layer yams, pine nuts, pomegranate seeds, remaining finely chopped rosemary, and crumbled goat cheese on top. Lightly drizzle with olive oil and balsamic glaze; serve!