Wild Rice with Apples, Kale and Cider Vinaigrette

Start by cooking the wild rice. Bring dry rice to a boil with the water and ½ teaspoon salt. Cover and simmer 45 minutes until tender. Drain and set aside.

While rice is cooking, prepare the rest of the ingredients and the dressing.

Combine dressing ingredients in a mason jar, shake until incorporated, set aside.

Trim and chop the kale. Place in a bowl and toss with a couple teaspoons of the dressing. Massage it into the kale. Set aside.

Heat a large skillet over medium high with 1-2 tablespoons of olive oil. Add chopped sweet potato toss to coat with olive oil. Season with parsley, cinnamon, salt and pepper. Sauté 15 minutes, stirring occasionally to prevent sticking.

On a rimmed baking sheet, toast pecans at 350ºF for 5 minutes until they start to smell toasty.

To assemble the salad, mix everything in a large bowl. Top with pecans and save a few apple slices to garnish the top.

If not serving right away, wait to add the dressing to the remainder of the salad. I like to add the dressing to each individual serving.