Step 1

MAKE RICE: Rinse rice well under cool running water. I used my instant pot with 3/4 cup rice and 1 cup water. 30 minutes on high, natural release. It won't really save you much time, but the rice will come out PERFECT every time .If you're going to make the rice on the stovetop, add 1 1/2 cups water, bring to a boil. Reduce to simmer and cover. Cook for 35 minutes, until all water has been absorbed. Uncover, fluff with a fork.

Step 2

ROAST SWEET POTATOES AND FIGS: Preheat oven to Scrub sweet potatoes (no need to peel, just wash and pat dry) and cut into small wedges. Place on a rimmed baking sheet. Drizzle on olive oil, cinnamon, cumin and sea salt. Toss well. Roast for 10 minutes. Meanwhile, cut figs in half and if they're large, 1/2 again. After 10 minutes, add figs to roasting pan and toss to coat with the oil/spices. Place everything back in oven and roast for another 8-10 minutes, until everything is tender.

Step 3

MAKE DRESSING: Place all ingredients into blender or food processor and blend until creamy and walnuts have been well incorporated.

Step 4

PREP REMAINING PRODUCE: Tear or cut kale into bite sized pieces. Halve radicchio, cut out core, and thinly slice. Cut apple in half, scoop out core/seeds and then thinly slice or cube.

Step 5

ASSEMBLE SALAD: Begin with the kale and massage it with your hands to soften. Then add the radicchio, wild rice, roasted veggies and apples.Use a platter and artfully arrange ingredients then drizzle on dressing or toss everything together in a large bowl, using about 1/2 of dressing to begin with, adding more as needed.

Step 6

Dressing will stay good in the fridge, in an airtight container for 2 weeks.

Step 7

MEAL PREP: Rice, roasted veggies and dressing can be made and stored separately up to 3 days in advance. Greens and radicchio can be washed and cut, stored in an airtight container with a paper towel up to 3 days ahead. Apple needs to be cut at the last minute, and also the salad can be assembled just before serving.