1. Preheat the oven to 400F.
2. Place Brussels sprouts and sweet potatoes in a bowl. Drizzle with the olive oil, sprinkle with rosemary, thyme, salt and pepper to taste and toss. Spread on a baking sheet and bake for 25-35 minutes or until browned.
3. While the veggies are roasting in the oven, make the wild rice according to package directions. I usually use 1 package for 4 bowls.
4. Make the dressing by adding all the ingredients to a jar and shaking to combine.
5. In shallow bowls divide the kale, wild rice blend, sweet potatoes and Brussels sprouts, chickpeas, apples, celery, almonds and feta. Drizzle with dressing and serve