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PdfRoast the sheet-pan ingredients: Preheat the oven to 400°F, and line a baking sheet with a reusable baking mat or parchment paper. Add the brussels sprouts and sweet potatoes. Toss with the soy sauce, paprika, garlic powder, and thyme.
Bake for 15 minutes, then flip the vegetables and bake for another 15 minutes until the brussels sprouts are soft and the potatoes are cooked through.
Meanwhile, prepare the bowl ingredients: Cook the wild rice according to the package directions. Then place the kale in a large bowl with the lemon juice. Massage until the kale is tenderized. (If using chard, no need to tenderize.)
Assemble the salad: Place the sweet potatoes, brussels sprouts, cooked wild rice, apple, pomegranate seeds, and savory seeds on top of the kale. Drizzle with the dressing when ready to serve. If meal prepping, you can add lemon juice to the apple to prevent browning.