Prepare the wild rice according to the package directions. Or to make in an Instant Pot, combine the wild rice with 2½ cups water. Set the timer for 25 minutes on High (Pressure Cook). Allow the pressure to release naturally. Drain off any excess water that wasn't absorbed.Let the rice cool until you're ready to make the salad. For faster cooling, spread out the rice on a rimmed baking sheet.
In a large bowl, combine the cooked and cooled wild rice with all the other ingredients. Toss until well combined.
Refrigerate the salad until ready to serve. Or if preferred, let the salad come to room temperature before serving.
Notes
If you prepare the wild rice ahead of time, this salad will come together in no time!Leftover salad can be covered and refrigerated for up to 5 days.Substitutions and variations:
If wild rice is too expensive or unavailable, substitute a wild rice blend. Blends usually contain a mixture of brown rice, wild rice, red rice, and/or black rice.
Any of your favorite variety of apples can be used such as Honeycrisp, Gala, or Fuji.
For a festive contrast of colors, use a green Granny Smith apple.
For a nut-free version, leave out the pine nuts and use pumpkin seeds or sunflower seeds instead.
Substitute orange juice in place of the lemon juice.
Use a little tahini in place of olive oil.
Add other ingredients such as persimmons, oranges, dried cranberries, raisins, or pecans.