Rinse the wild rice blend in a fine-mesh sieve under cold running water. In a medium saucepan, combine the rinsed rice and vegetable broth. Bring to a rolling boil over high heat, then immediately reduce heat to low, cover tightly with a lid, and simmer gently for 40 to 45 minutes until the grains are tender with a pleasant chew and start to butterfly open.

Remove saucepan from heat and let it rest covered for 5 minutes. Uncover and fluff gently with a fork to release excess steam.

While the rice is simmering, preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

Toss the cubed sweet potatoes with olive oil, kosher salt, ground cinnamon, and cracked black pepper until evenly coated. Spread into an uncrowded single layer on the prepared baking sheet.

Roast for 22 to 25 minutes, flipping with a spatula halfway through, until the sweet potatoes are fork-tender and feature delicious golden-brown caramelized edges.

In a small glass jar or bowl, combine extra virgin olive oil, pure maple syrup, apple cider vinegar, Dijon mustard, finely grated garlic, salt, and black pepper. Whisk vigorously or seal the jar and shake until thick, smooth, and emulsified.

In a large wooden salad bowl, add the warm cooked wild rice and the fresh baby spinach. Gently toss together—the residual warmth from the rice will tenderly wilt the spinach leaves without making them mushy.

Gently fold in the warm caramelized sweet potatoes, dried tart cranberries, and toasted chopped pecans.

Drizzle the maple Dijon vinaigrette over the salad and toss gently to coat every grain. Top with crumbled creamy goat cheese and extra toasted pecans. Serve warm or at room temperature alongside crusty artisan sourdough bread!