Cook any style of wild rice, making sure to follow the instructions on the back of the package. Once cooked, remove from heat and let it cool completely.
Preheat your oven to 400°F. With a sharp knife, cube 2 cups' worth of sweet potatoes and place them into a bowl. Season with 1 tsp of salt, 1 tsp of black pepper, ½ tsp of ground cinnamon, and about 1 tbsp of olive oil. Give it a good mix and roast in the oven for 25-30 minutes. Remove from the oven and allow to cool.
In a bowl or mason jar, add 2 tbsp of tahini, 1 tbsp of maple syrup, 1 tbsp of red wine vinegar, 1 tbsp of Dijon mustard, 1 tbsp of lemon juice, 3 tbsp of olive oil, and a good pinch of salt and pepper. Mix well and set aside.
Next, clean your kale. Remove the leafy green from the woody stem and give it a quick chop. Set aside.
In a large bowl, add your kale, wild rice, pistachios, pickled onion, feta, roasted sweet potato, and your maple tahini dressing. Give it all a good mix and enjoy!
