For the Dressing:

1. Zest your lemon into mason jar, or another vessel with a top.
2. Then, squeeze 3 tablespoons of juice from your lemon into your jar.
3. Add the rest of the ingredients, put the lid on the jar, and shake well.
4. Let the dressing sit, covered, for at least half an hour while you prepare the salad–this will neutralize the poignant taste of the onions and shallot.

For the Salad:

1. Bring 1 cup of wild rice, 2 cups broth, and 1 cup of water to a boil. Since we cook wild rice like pasta rather than like white rice (without getting the rice to absorb all the water, that is), then feel free to add an extra cup of water or broth. One the water comes to a boil, cover the pot with a lid and let it cook over low heat and covered for 45 minutes to an hour, or however long it takes for the rice to become soft.
2. Like you’re draining pasta, drain your rice in a fine mesh colander and let cool.
3. While the rice is cooling, prepare the other ingredients. First, soak the dried goji berries in water for at least 20 minutes before using.
4. Then, peel and core your apples. Cut your apples into cubes, and cover with lemon juice to maintain their crisp color.
5. Next, take your pecans and set them in a skillet over medium heat. Toast, stirring occasionally, until the pecans are evenly browned and smell “roasted.” Remove the pecans from the stove and give them a rough chop.
6. Now, you’re ready to assemble your salad! Place the cooled rice on the bottom of a 13 by 9-inch baking pan. On top, add a big handful of fresh arugula, spread evenly around your pan. Then, add your apples, grapes, and toasted pecans. Sprinkle on your goji berries and three big handfuls of feta, and then douse your salad all over with dressing.
7. To make your salad pop, add extra lemon juice and/or salt. I squeezed an additional half a lemon over mine as well as 1/4 teaspoon of salt.
8. Serve immediately!