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Preheat oven to 400F.
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.
While the veggies are roasting in the oven, make the wild rice according to package directions. I usually use 1 package for 4 bowls.
Make the dressing by adding all the ingredients to a jar and shaking to combine.
In shallow bowls divide the kale, wild rice blend, sweet potatoes and Brussels sprouts, chickpeas, apples, almonds and feta. Drizzle with dressing and serve.