Rinse the wild rice under cold water, then combine it with 3 cups water in a medium pot. Bring to a boil, reduce to a simmer, cover, and cook for 45 minutes until the rice is tender and some grains have split. Drain any excess water and let the rice cool to room temperature.

In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until the dressing emulsifies.

In a large mixing bowl, combine the cooled wild rice, dried cherries, toasted walnuts, diced apple, diced celery, and sliced green onions.

Pour the vinaigrette over the salad and toss gently until everything is evenly coated.

Let the salad sit for 10 minutes before serving so the flavors can settle.