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Preheat the oven to 375f. Peel the potatoes and cut into small chunks. Place the chunks in a baking tin and drizzle on the olive oil. Sprinkle on the salt and pepper and toss everything together. Cook in the oven for 20-25 minutes until tender.
Chop the goat cheese into chunks and roughly chop the herbs.
Remove the seeds from the pomegranate. The best way to do this is to slice the pomegranate in half, then hold the pomegranate-half loosely in your hand – with the cut side in the palm of your hand. Place your hand over a large bowl. Hit the back of the pomegranate half with a wooden spoon. The seeds should fall into your hand, and you can them tip them into the bowl.
Whisk together the dressing ingredients in a small bowl.
Place the warm quinoa, goats cheese, pomegranate, roasted sweet potato and chopped herbs in a large bowl.
Toss everything together and serve with the honey mustard dressing.