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Dressing

2 T. Walnut Oil
1 T. Dijon
2 T. apple cider vinegar
1 T. chopped fresh sage
1 T. chopped fresh thyme

Salad

2/3 c. cooked wild rice
1/2 c. grated carrots
2 T. chopped red onion
6 ounces roast turkey breast cubed (I made it without the Turkey FOR Thanksgiving Day dinner…so obviously there was plenty of turkey)
1/2 c. pecans
1/2 c. dried cranberries.

Mix dressing. Mix salad. Toss together.