This is a delicious make-ahead salad, perfect for potlucks or as a Thanksgiving side dish. Barberries are used in this dish but you can substitute other tart dried fruit such as cranberries or chopped apricots.

Makes 6 servings

Ingredients

• 1 cup wild rice
• 4 cups water
• 1 teaspoon orange zest
• ¼ cup fresh orange juice, from about one orange
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons apple cider vinegar
• 2 tablespoons honey
• 1½ teaspoons Dijon mustard
• ¼ teaspoon freshly ground black pepper
• ¾ cup toasted pecans, roughly chopped
• ½ cup dried barberries (or cranberries)
• ½ cup chopped fresh Italian parsley
• 1 apple, washed, unpeeled and diced
• ¼ cup roasted and salted pepitas (hulled pumpkin seeds)
• 2 green onions, thinly sliced
• Salt to taste

Instructions

1. In a medium saucepan, combine the rice and 4 cups of water. Bring to a boil, then reduce heat to low. Cover and simmer for 50 minutes, remove from the heat and keep covered off of the heat to steam for an additional 10 minutes. Strain the rice to drain excess water. Cool to room temperature.
2. In a large bowl, whisk together the orange zest, orange juice, olive oil, vinegar, honey, mustard, and pepper. Add the cooled rice, dried berries, parsley, apple, and green onions. Toss well. Taste and add salt or adjust the seasonings, if desired.
3. Toss in pecans and top with pepitas just before serving. Can be served chilled or at room temperature.

Adapted from Detoxinista.com