Cook the Rice: In a medium saucepan, bring 8 cups of water and ¼ teaspoon salt to a boil. Meanwhile, place the wild rice in a fine mesh strainer and rinse well under cool running water. Once the water is boiling, stir in the rice and reduce the heat to maintain a gentle boil. Cook the rice uncovered for 40-45 minutes, until tender but still slightly chewy. Drain the rice well in a colander, return it to the pot, cover with the lid, and let it sit off the heat for 10 minutes. Fluff the rice with a fork and let it cool slightly.

Roast the Squash: Preheat the oven to 425°F. Spread the cubed butternut squash on a rimmed baking sheet and toss with 1 ½ tablespoons olive oil, salt, and pepper. Roast for 25-35 minutes, flipping once halfway through, until tender and lightly browned.

Toast the Walnuts: In a small skillet over medium heat, toast the walnuts, stirring often, until fragrant. Keep a close eye on them to prevent burning. Let cool slightly, then coarsely chop.

Make the Dressing: In a small bowl, whisk together all dressing ingredients: olive oil, orange zest, orange juice, apple cider vinegar, maple syrup (or honey), Dijon mustard, salt, and pepper.

Assemble the Salad: In a large bowl, combine the cooked wild rice and dressing, stirring to coat evenly. Gently stir in the celery, apple, red onion, and dried cranberries. Add the toasted walnuts, roasted butternut squash, and parsley last, tossing gently to combine.

Serve at room temperature or chilled, as desired.