Cook the wild rice. Rinse 1 cup wild rice. Add it to 4 cups water in a pot. Bring to a boil, then reduce to a simmer. Cook uncovered for 45–50 minutes until most grains split open. Drain extra water. Let it cool slightly.
Massage the kale. Place chopped kale in a large bowl. Drizzle with a little olive oil and sprinkle with salt. Massage with your hands for 2–3 minutes until softened.
Toast the nuts. Place your choice of nuts in a dry skillet over medium heat. Stir for 5 minutes until fragrant and golden. Let cool.
Make the dressing. Whisk olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl.
Assemble the salad. In a large bowl, combine cooked wild rice, kale, cranberries, nuts, and green onions. Pour dressing over and toss well.
Finish. Sprinkle feta cheese on top before serving.
