Wild Rice Salad from The Weeknight Cook by Brigit Binns

Ingredients

• Walnuts, ⅓ cup (2½ oz/75 g) lightly toasted and chopped
• Salt and freshly ground pepper
• Wild rice, ¾ cup (4½ oz/140 g)
• Celery, 1 large stalk, chopped
• Dried cranberries, ⅓ cup (2 oz/60 g)
• Pomegranate seeds, ¼ cup (1 oz/30 g) (optional)
• Oranges, 1–2, preferably navel, peeled, sectioned, and chopped (see cook’s tip)
• Fresh orange juice, ¼ cup (2 fl oz/60 ml)
• Walnut or canola oil, 1 tablespoon