Wild Rice & Turkey Salad

3 cups cooked wild rice
12 oz boneless turkey breast, cooked and cubed
¾ cup finely diced red onion
½ cup each: toasted pepitas, dried blueberries, and dried cranberries

Dressing (whisk together; chill):
1 tbsp ground cinnamon
1 tsp each: ground ginger, salt, and ground black pepper
½ tsp ground mustard
2 tbsp each: apple cider vinegar and walnut oil
6 tbsp canola oil

In large bowl, combine ingredients. Add dressing; toss.

Recipe compliments of the Minnesota Cultivated Wild Rice Council