Preheat the oven to 425°F.
Place the vinaigrette ingredients in a jar or another container with a tight-fitting lid, and shake well to emulsify. The dressing may be prepared several days in advance and refrigerated. Return to room temperature and shake well before using. (See tip below.)
In a large mixing bowl, toss the chopped sweet potatoes with 1 tablespoon olive oil until evenly coated. Sprinkle with salt and pepper. (Tip: If you start with a bowl large enough to toss all of the salad ingredients, you can use one bowl throughout the entire process.) Spread the sweet potatoes in an even layer on a large greased or parchment-lined baking sheet. Bake for 12-15 minutes, and then remove from the oven and toss the potatoes for even cooking.
While the sweet potatoes are cooking, add the broccoli to the same mixing bowl and toss with the remaining 1 tablespoon olive oil and salt and pepper to taste. Once the sweet potatoes have been tossed, gently push them to one side of the baking sheet, and spread the broccoli in an even layer on the other side. Bake for an additional 15 minutes, or until the sweet potatoes are tender and cooked through, and the broccoli is crisp-tender. Remove from the oven, and transfer the sweet potatoes and broccoli to a large mixing bowl.
Add the kale, cooked rice, cranberries, pecans, feta, and vinaigrette. Toss to thoroughly combine. Add salt and pepper to taste. Serve warm, or cover and refrigerate for 3-5 days.