Place 2 cups wild rice in a colander, then rinse under cool water.
Transfer the rice to a rice cooker or medium saucepan, then cover with 3 ½ cups vegetable stock (or water). In a rice cooker, the wild rice should be fully cooked. In a saucepan, add both the wild rice and the stock, stir, then cover and bring to a boil. Reduce the heat to a simmer and cook.
Preheat an oven to 425F. Place sliced carrots and leeks on a rimmed baking sheet, then drizzle with 2 Tbsp olive oil and ½ tsp Kosher salt. Roast until tender, tossing once halfway through, about 25 minutes.
Combine extra virgin olive oil, balsamic vinegar, honey, Dijon mustard, minced shallot, Kosher salt and freshly ground black pepper in a mason jar, then seal tightly. Shake until well mixed. Alternatively, you can combine all dressing ingredients in a small bowl, then whisk well.
Place baby spinach at the bottom of a large bowl, then pour the warm wild rice on top. Add roasted vegetables, dried cranberries, chopped apple, and sliced almonds. Pour the dressing on top, then use tongs to mix well. Taste and adjust seasoning as needed. Serve hot or room temperature.