• 1 cup of Sweet Crunch Pak apple slices
• 1 sweet potato, chopped
• 3-4 cups kale, chopped
•  1.5-2 cups cooked wild rice
• 1 cup cooked chicken (may use shredded rotisserie chicken)
• 4 oz goat cheese
• 1/2 cup pecans
•  1/2 cup of balsamic vinegar
• 3 tbsp mustard
• 1 tbsp honey
• 1/2 cup of olive oil
• salt and pepper

Preheat the oven to 400 degrees.

•  Wash and cut the sweet potato in half lengthwise. Cut each half lengthwise one more time, and then cut into thin slices, as pictured.
• Add the sweet potatoes to a baking sheet. Spray with a little oil and season with salt and pepper. Roast for 35-40 minutes.
• Cook your wild rice according to the package instructions.
• Wash the kale and remove the stems. Cut the leaves into thin bite sizes pieces.
• Cut your cooked chicken and Crunch Pak apple slices, and pull the goat cheese and pecans.
• In a jar or measuring cup, combine balsamic vinegar, olive oil, honey, mustard, salt and pepper. Whisk to combine.
• When the sweet potatoes and wild rice are done cooking, it’s time to assemble! Start with about 1-2 cups of kale. Add 1/3 cup of wild rice, and chicken, diced apples, goat cheese, and almonds as you prefer.
• Pour the dressing over the portion you are going to eat and stir it to combine.