• Prepare 1 medium sweet potato by peeling and dicing it, then tossing it lightly with olive oil, salt, and pepper. Roast at 375 degrees Fahrenheit for 20-25 minutes or until the potatoes are cooked through and golden brown. Let cool.
• Assemble the bowl by adding 3 cups kale and 1 ½ cups Brussel sprouts first, then layering 1 ½ cups cooked wild rice, 1 cup grilled chicken, 1 medium apple, 3 ounces goat or feta cheese, ¼ cup candied pecans, and ¼ cup pepitas into a large bowl.

Dressing

• Add ¼ cup olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon Dijon mustard, 1 tablespoon granulated sugar and 1 dash salt to a small container or bowl with a lid. Add the lid and shake until combined. Pour over the assembled bowl, using as much as desired.