Rinse wild rice under cold water, then combine with 3 cups of water and a pinch of salt in a pot. Boil, reduce to simmer, cover and cook for 40-45 minutes, then fluff and cool.

Cube the avocado and mango, dice the red onion, and crumble the feta cheese while the rice cools.

In a small bowl, whisk together olive oil, orange juice, crushed garlic, Dijon mustard, maple syrup or honey, and season with salt and pepper.

In a large bowl, combine cooled wild rice, greens, avocado, mango, red onion, and feta. Add mixed nuts and toss gently.

Drizzle half of the dressing over the salad, toss to combine, and adjust dressing as needed.

Serve immediately or chill for about 30 minutes before serving.