# What You'll Need:
→ Grains
01 - 1 cup wild rice, uncooked
02 - 2 cups water or vegetable broth
→ Vegetables
03 - 2 medium sweet potatoes, peeled and diced
04 - 1 pound Brussels sprouts, trimmed and halved
05 - 1 bunch kale, stems removed and leaves chopped
06 - 2 stalks celery, thinly sliced
07 - 1 medium apple, cored and diced
→ Legumes
08 - 1 can (15 ounces) chickpeas, drained, rinsed, and patted dry
→ Nuts and Cheese
09 - 1/3 cup sliced almonds
10 - 1/2 cup feta cheese, crumbled
→ For Roasting
11 - 3 tablespoons olive oil, divided
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon garlic powder
14 - Salt and black pepper, to taste
→ Dressing
15 - 2 tablespoons olive oil
16 - 1 tablespoon apple cider vinegar
17 - 1 teaspoon Dijon mustard
18 - 1 teaspoon maple syrup or honey
19 - Salt and pepper, to taste
# How To Make It:
01 - Preheat oven to 425°F. Line two baking sheets with parchment paper.
02 - Toss diced sweet potatoes and halved Brussels sprouts with 1.5 tablespoons olive oil, salt, and pepper. Spread on one baking sheet.
03 - Toss chickpeas with 1.5 tablespoons olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on the second baking sheet.
04 - Roast vegetables and chickpeas for 25 to 30 minutes, tossing halfway through, until golden and crisp. Let cool slightly.
05 - In a saucepan, combine wild rice and water or broth. Bring to a boil, reduce to a simmer, cover, and cook for 35 to 40 minutes until tender. Drain excess liquid if needed.
06 - In a large bowl, massage chopped kale with a pinch of salt until softened, about 1 to 2 minutes.
07 - Whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup or honey, salt, and pepper.
08 - Divide kale, wild rice, roasted sweet potatoes, Brussels sprouts, chickpeas, apple, and celery among four bowls.
09 - Drizzle each bowl with vinaigrette, then top with sliced almonds and crumbled feta. Serve immediately or chill for a cold salad bowl.
