1. Rinse the wild rice under cold water. In a medium pot, combine rice and water or broth. Bring to a boil, then reduce heat and simmer for 40–45 minutes, or until the rice is tender and most of the liquid is absorbed. Drain any excess liquid and let cool slightly.

2. While the rice cooks, toast the pecans in a dry skillet over medium heat for 3–5 minutes, stirring occasionally, until fragrant. Set aside.

3. Prepare the dressing by whisking together olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl until smooth.

4. In a large mixing bowl, combine the cooked rice, cranberries, toasted pecans, celery, red onion, and parsley.

5. Pour the dressing over the salad and toss gently to combine.

6. Add feta or goat cheese, if using, and toss lightly.

7. Serve warm, at room temperature, or chilled — it’s delicious any way!