Bring a large pot of water to a rolling boil. Rinse wild rice and add to the boiling water. Cook for approximately 30 minutes.

Strain the cooked wild rice using a colander. Rinse under cold water to cool and stop cooking.

In a bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, and minced garlic until smooth.

In a large mixing bowl, combine cooled wild rice, cranberries, chopped apricots, broken pecans, and pistachios. Add diced celery, diced red onion, and sliced green onion.

Pour the vinaigrette over the salad mixture and gently fold to coat evenly.

Serve immediately or chill in the refrigerator for about 30 minutes before serving.