Winter Harvest Salad

Cook the rice according to package instructions. In a medium pot, add 1 part rice to 3 parts cooking liquid (water or broth). Bring to a boil, then reduce the heat to low and put a lid on until the liquid has been absorbed (about 40-45 minutes). When the rice is done, season it with salt and pepper.

Preheat the oven to 425 degrees. Cut the sweet potato into quarter moons. Place on a baking tray lined with parchment paper. Season with olive oil, maple syrup salt, pepper, and spices and bake for about 35 minutes or until golden brown and beginning to char, flipping once halfway through.

To make the dressing:

Whisk together all the ingredients in a bowl. Taste for seasoning. Thin with water if need be. 

Toast the slivered almonds in a dry skillet over medium low heat for about 4-5 minutes until just fragrant (watch these closely so they don’t burn). 

To assemble:

Toss the kale in enough dressing to coat. Add the wild rice, sweet potatoes, toasted almonds, goat cheese, and dried cranberries. Drizzle with extra dressing and enjoy!