Bring a large pot of water to a boil. Cook the diced sweet potatoes until they are soft but not mushy, approximately 10 minutes. Drain and allow to cool.
In a large bowl, toss together the freekeh, sweet potatoes, pears almonds, arugula, sage and orca beans.
In a small container with a tight fitting lid, shake together the olive oil, apple cider, salt and pepper. Toss with the salad and serve.