Cook the Wild Rice: Rinse the wild rice under cool running water. In a medium saucepan, bring 3 cups of water or vegetable broth to a boil. Add the wild rice, reduce heat to low, cover, and simmer for about 40–45 minutes, until the rice is tender and some of the grains have burst open. Drain any excess liquid and let it cool to room temperature.

Toast the Almonds: In a dry skillet over medium heat, add the sliced almonds. Toast for 2–3 minutes, stirring frequently until golden and fragrant. Transfer to a plate and let them cool.

Prepare the Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup (or honey), Dijon mustard, garlic, salt, and pepper until emulsified. Adjust to taste — add more vinegar for tang or maple syrup for sweetness.

Assemble the Salad: In a large mixing bowl, combine the cooked wild rice, cranberries, toasted almonds, chopped onions, and herbs. Pour the dressing over the mixture and toss well to coat.

Add Cheese (Optional): If using, crumble feta or goat cheese on top and gently toss again.

Chill or Serve: You can serve it immediately at room temperature, or refrigerate it for 1–2 hours to let the flavors meld together.