Fall fruits salad with wild rice, seeds and nuts

5 apples, 3 pears, and 1 large bunch of red grapes, chopped and tossed together in a little lemon juice

8 oz wild rice, cooked a day ahead according to package directions with 1/2 cup freeze dried cranberries added while cooking (I used a rice cooker)

Cranberry relish: one pound fresh cranberries chopped in food processor with juice of 2 oranges

Served on a bed of spinach leaves

Top with chopped walnuts and toasted unsalted pumpkin seeds

Dressing on the side, combine all ingredients and mix well:

Juice and zest of one orange

3 tbsp real maple syrup

1/4 cup apple cider vinegar

1/8 cup canola oil