Prepare the Maple-Dijon Vinaigrette: In a small jar or bowl, combine olive oil, balsamic vinegar, maple syrup, Dijon mustard, and garlic. Shake or whisk until well combined. Season with salt and pepper to taste. Set aside.
Cook the Wild Rice: Prepare the wild rice blend according to the package instructions, using chicken stock or broth in place of water for added flavor. Once cooked, set aside. The rice can be prepared up to 3 days ahead and stored in the fridge.
Cook the Kale: Fill a large wok or skillet with water and bring it to a boil over high heat. Add a generous pinch of salt and the chopped kale. Boil for 4-5 minutes until the kale is tender. Drain the kale and, once cool enough to handle, squeeze out any excess water with your hands. Crumble the kale and set it aside.
Caramelize the Sweet Potatoes: Reduce the heat to medium-high. Melt the butter in the same skillet or wok. Add the brown sugar and sweet potatoes. Season with salt, then sauté the sweet potatoes for 8-10 minutes, stirring occasionally, until tender and caramelized.
Combine: Add the cooked kale, prepared wild rice, and the Maple-Dijon Vinaigrette to the skillet with the caramelized sweet potatoes. Toss everything together until well combined and heated through.
Serve: Serve the dish warm, topped with roasted salted pepitas for added crunch and flavor.