Step 1

Cook wild rice according to package and let cool.

Step 2

Preheat oven to 400.

Step 3

Spray a sheet pan with olive oil then spread brussels sprouts, butternut squash, and tempeh in a single layer. Spray with oil and sprinkle with salt then bake for 15 minutes. Remove from oven and drizzle with maple syrup then bake an additional 10 minutes. Let cool.

Step 4

Make dressing by combining apple cider vinegar, olive oil, maple syrup, salt, smoked paprika and pepper and blend until emulsified.

Step 5

Layer wild rice and veggies in a large bowl. Add pomegranate, pecans and thyme leaves then toss with the dressing.

Step 6

Enjoy within 4 days for best quality.