Roasted Cranberry, Wild Rice and Kale Salad

Ingredients

• 2 cups fresh cranberries
• 2 teaspoons olive oil
• 2 teaspoons chopped fresh thyme
• 1 tablespoon sugar
• ½ cup chopped pecans, toasted
• 6 cups Tuscan kale, finely chopped
• 2 cups cooked wild rice
• Maple-Apple Dressing
• 1½ teaspoons Dijon Mustard
• 3 tablespoons apple cider vinegar
• 1 tablespoon finely chopped shallot
• 1 tablespoon 100% pure maple syrup
• ¼ cup extra virgin olive oil
• ½ teaspoon salt
• ¼ teaspoon fresh ground pepper