Cook wild rice: Boil ¾ cup water in a medium pot. Add ¼ cup wild rice to boiling water, reduce to simmer and cook for 30 minutes. Or cook according to package directions, if different.
Next Start to Cook Tofu. Heat large skillet, or cast iron skillet over medium heat.
Pour ½ tablespoon of olive oil, ½ tablespoon maple syrup, and ⅛ teaspoon salt onto ½ cup cubed towel dried tofu in a bowl. Toss and set aside until skillet is hot.
Once skillet is hot, add tofu in a single layer. Flip and cook until each side is crispy and browned. About 5-7 minutes. Remove tofu.
Pour remaining ½ tablespoon of olive oil, ½ tablespoon maple syrup, and ⅛ teaspoon salt into hot skillet, add ½ cup winter squash and spread into 1 single layer. Cook until squash is browned/ tender. Cooking times will depend on squash type.
Make Dressing: Add 2 Tablespoons extra virgin olive oil, 2 Tablespoons apple cider vinegar, 1 teaspoon dijon mustard to a small mixing bowl. Add salt and pepper to taste and whisk until combined. Set aside.
Prepare Kale: Remove stems from 2-3 stalks of kale. Massage and rip apart leaves with your hands. Add to serving bowl.
Assemble harvest bowl: add wild rice on top of kale, then winter squash, crispy tofu, ¼ whole chopped apple, and 1-2 Tablespoons crumbled feta cheese. Drizzle salad dressing over bowl and serve immediately.