Cook the Wild Rice: In a medium saucepan, combine rinsed wild rice blend and vegetable broth with 1/4 teaspoon salt. Bring to a boil over high heat, then reduce heat to low, cover tightly with a lid, and simmer gently for 40 to 45 minutes until rice is tender and chewy with some grains popped open. Remove from heat and let sit covered for 10 minutes, then fluff with a fork and spread onto a rimmed sheet pan to cool to room temperature.

Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss diced sweet potatoes with 2 tablespoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Spread in an even single layer on a parchment-lined baking sheet. Roast for 22 to 25 minutes, stirring halfway through, until fork-tender and caramelized with golden-brown edges. Allow to cool slightly.

Toast the Pecans: While the sweet potatoes roast, place pecan halves in a dry skillet over medium-low heat. Toast for 3 to 4 minutes, stirring constantly until fragrant and lightly golden. Remove immediately from heat, let cool, and roughly chop.

Whisk the Maple Cider Vinaigrette: In a small glass bowl or mason jar, combine 1/3 cup olive oil, apple cider vinegar, pure maple syrup, Dijon mustard, grated garlic, remaining 1/4 teaspoon salt, and remaining pepper. Whisk vigorously (or seal jar and shake vigorously) until completely emulsified and creamy.

Assemble and Toss: In a large wide serving bowl, combine the cooled wild rice, roasted sweet potatoes, diced Honeycrisp apple, dried cranberries, chopped toasted pecans, sliced scallions, and fresh Italian parsley. Drizzle the maple cider vinaigrette over the top. Gently toss with salad servers until evenly coated and glistening.

Rest and Serve: Allow the salad to sit at room temperature for 15 to 20 minutes before serving so the wild rice absorbs the tangy-sweet dressing. Garnish with a few whole toasted pecans and thyme sprigs. Serve at room temperature or chilled.