Eat-the-Rainbow Salad - Forks Over Knives

Ingredients

• ⅓ cup white wine vinegar
• ¼ cup orange juice
• 1 tablespoon poppy seeds
• 1 tablespoon stone-ground mustard
• 1 tablespoon pure maple syrup
• ¼ teaspoon onion powder
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 1⅓ cups dry brown and wild rice blend
• 2 medium red apples
• 4 clementines
• 1 medium yellow summer squash
• 1 8-oz. package cooked beets
• 6 cups mixed salad greens
• 2 cups fresh blueberries