Cook wild rice according to instructions. Cool to room temperature, set aside in a serving bowl of your choice.
Prepare additions to rice. First take the small bunch of scallions and chop them, discarding the roots/ends and the tougher parts of the green stalks. Add them to the rice.
Next, sliver and then chop the small head of red cabbage. The idea is to make the additions to the wild rice of similar size. Not perfect, but exactly as you like to eat it. Obviously scallions will be smaller than the red cabbage, but if they are all uniform and small enough to fit on your fork without being infinitesimal, you're doing a great job. Add cabbage to rice. Use the whole head if you love cabbage, otherwise use half, and add more if necessary.
Add the handful of walnuts into the bowl of rice. If you like a smaller size, chop the walnuts. Add more if you like.
Add dried cranberries. Chop them if you like a smaller size.
Roughly chop the handful of parsley (or cilantro), Add to the rice.
Dice the small apple into 1/4 to 1/2" dice. Add to Rice.
Juice the Meyer Lemon, reserve juice. Then peel the insides out of the lemon, leaving only the rind and roughly chop the rind. Add the rind to the rice.
Finely dice the preserved lemon rind add to the rice, use sparingly and add as you taste and adjust for seasoning.
Whisk lemon juice and olive oil together. Add to rice and toss with other ingredients.
Sprinkle sea salt and grind pepper on the salad to taste. Easy on the pepper. This is a light salad, where every flavor shines!
Taste! Drizzle a little more olive oil on individual bowls if you deem necessary. Enjoy! This looks beautiful and is a stunner!