Start by cooking the wild rice. Rinse it under cold water, then combine one cup of rice with about 3 cups of water in a medium pot. Bring it to a boil, then lower the heat and let it simmer for about 45 minutes. I love the aroma of wild rice cooking; it’s earthy and comforting.

While the rice is cooking, preheat your oven to 400°F (200°C). Next, toss the diced sweet potatoes with olive oil and a pinch of sea salt and spread them on a baking sheet. Do the same for the diced beets, keeping them separate as they’ll roast at different times. Roast the sweet potatoes for about 25 minutes or until they are tender and slightly caramelized. The beets will need about 30-35 minutes. Check them periodically; you want them soft and roasted, not crunching like a potato chip!

While your veggies are roasting, finely shred the fresh kale. I like to take a knife to chop it down to bite-sized pieces. Kale can be tough, so massaging it gently with a little olive oil and salt will soften it up. This gives it a tender, flavorful base for the bowl.

Now for the balsamic dressing. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, sea salt, and maple syrup. If you prefer a creamier dressing, add the mayonnaise. You can adjust the sweetness with more maple syrup or tanginess with additional mustard based on your liking. Taste it; it should bring a smile to your face!

Once all components are ready, it’s time to build your winter grain bowl! In a large bowl, combine the kale, cooked wild rice, roasted sweet potatoes, and beets. Add the dried cherries, crumbled goat cheese, and pistachios. Drizzle with the balsamic dressing. Toss it all together gently, ensuring that each bite is loaded with goodness.

Finally, serve your beautiful winter grain bowl in large bowls. Garnish with additional pistachios or fresh herbs if you'd like. Enjoy it warm or cold — it’s delicious either way!