Cook the Wild Rice: In a medium saucepan, bring 1 cup wild rice blend and 2 cups broth to a boil over high heat. Cover tightly, reduce heat to low, and simmer for 40 to 45 minutes until tender and grains burst open. Remove from heat, let rest covered 5 minutes, then fluff with a fork.

Roast the Sweet Potatoes: Preheat oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper. Toss sweet potato cubes with olive oil, salt, black pepper, cinnamon, and garlic powder. Spread evenly and roast for 25 to 30 minutes, turning once, until fork-tender and caramelized on edges.

Whisk the Dressing: In a small bowl or jar, whisk olive oil, maple syrup, apple cider vinegar, Dijon mustard, grated garlic, salt, and black pepper until completely emulsified and glossy.

Toss Salad Components: In a large bowl, place chopped baby kale. Add the warm wild rice and hot roasted sweet potatoes directly over the greens—the gentle steam softens the kale leaves without wilting them completely. Pour over 3/4 of the vinaigrette and toss gently to coat.

Garnish & Plate: Fold in dried cranberries and half the toasted pecans. Spoon into serving bowls. Top with creamy crumbled goat cheese and remaining pecans. Drizzle remaining vinaigrette over top and enjoy warm or at room temperature.