Step 1

balsamic vinaigrette.

Step 2

the oven to Wash and cut the sweet potato in half lengthwise. Cut each half lengthwise one more time, and then cut into small cubes/chunks.  Add the sweet potatoes to a baking sheet lined with parchment paper. Spray with a little oil and season with pepper. Roast for 15 minutes, flip and then roast for 15 more minutes (cook time will vary on size of sweet potato chunks!)

Step 3

your wild rice (or whole grain of choice). The perfect brown rice method is great for the whole grains and doesn’t require measuring the water out. Try it!

Step 4

the kale and remove the stems. Tear/Cut the leaves into thin bite sizes pieces.

Step 5

your cooked chicken (if using) and apple. Grab your goat cheese and pecans.

Step 6

.  When the sweet potatoes and wild rice are done cooking, it’s time to assemble! Start with about 1-2 cups of kale and drizzle 1-2 tablespoons of the dressing. Massage the dressing into the kale (your hands will get messy, but it’ll be well worth it!).

Step 7

1/3 cup of wild rice, and as much chicken, apples, goat cheese, and pecans as you prefer (I gave some amounts as a guide, but know that portions will vary from person to person!)

Step 8

and enjoy!

Step 9

your ingredients separately and assemble your salad each day of the week.