Wild Rice Salad — Bright, Seasonal & Perfect for Potlucks

Ingredients

• 1 cup wild rice, rinsed
• 1¼ teaspoons salt, divided
• ½ teaspoon orange zest
• ¼ cup freshly squeezed orange juice, from 1 orange
• ¼ cup extra-virgin olive oil
• 3 tablespoons apple cider vinegar
• 2 tablespoons honey
• 1 teaspoon Dijon mustard
• ¼ teaspoon freshly ground black pepper
• 1 cup pecans, toasted and coarsely chopped (see note)
• ½ cup dried cranberries
• ½ cup chopped fresh Italian parsley
• 2 stalks celery, diced
• 1 tart yet sweet apple (such as Honeycrisp or Fuji), peeled, cored, and diced
• ¼ cup roasted and salted pepitas (hulled pumpkin seeds)
• 2 scallions, light and dark green parts, thinly sliced