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Preheat your oven to 375°F degrees. then add all your chopped veggie to a large bowl (except the kale). Toss with the olive oil and salt.
Then place onto a baking pan and bake for about 30-40 minutes or until golden.
Meanwhile cook the rice as per package directions. I cooked mine in an instant pot with 1 ½ cups of water for 25 minutes.
In a small mixing bowl add all the ingredients for the dressing and mix together.
Once the veggies and rice are finished cooking, add the rice to a large bowl and pour in the salad dressing. Toss to coat the rice then add in the roasted veggies, kale, and almonds and mix to combine. Place in the fridge for about an hour to allow the salad to cool and the flavors to combine.