roast the sweet potatoes u0026 edamame: preheat oven to 400°f. toss the sweet potato cubes with avocado oil and spread them on a lined baking sheet. roast for 20-25 minutes, flipping halfway through. on a separate baking sheet, spread out the edamame and roast for 15 minutes.

steam u0026 roast the broccoli: steam the broccoli for 4-5 minutes, then transfer to a baking sheet. drizzle with a little avocado oil and roast at 400°f for another 20 minutes until slightly crisp. you can roast the broccoli and sweet potatoes together, but the sweet potatoes will need a little more time.

massage the kale: place the thinly sliced kale in a large bowl. add a drizzle of lemon juice or a tiny bit of the dressing, then massage with your hands for 2-3 minutes until it softens.

blend the dressing: add all dressing ingredients to a blender and blend until smooth and creamy. adjust seasoning as needed.

assemble the salad: in a large bowl, combine the cooked wild rice, roasted sweet potatoes, roasted edamame, roasted broccoli, massaged kale, pumpkin seeds, and chopped basil. drizzle with the dressing and toss well to coat.

serve u0026 enjoy: serve immediately or let sit for 10-15 minutes to allow the flavors to meld. store leftovers in an airtight container in the fridge for up to 3 days.