Wild Rice Salad with Cranberries, Pecans, and Maple Vinaigrette

Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast in the oven for 5-7 minutes, or until fragrant and lightly browned. Watch carefully to avoid burning. Let cool slightly.

Rinse wild rice under cold water. In a medium saucepan, combine wild rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 40-50 minutes, or until rice is tender and the grains have burst open. Drain any excess water and fluff with a fork. Let cool slightly.

In a small bowl, whisk together maple syrup, olive oil, apple cider vinegar, Dijon mustard, salt, and pepper until well combined.

In a large bowl, combine the cooked wild rice, toasted pecans, dried cranberries, baby spinach, and red onion.

Pour the maple vinaigrette over the salad and toss gently to coat. Add Feta Cheese if you desire.

Serve immediately or chill for later. The salad can be stored in the refrigerator for up to 3 days.