Preheat oven to 350ºF. Place pecans on baking sheet. Bake for 6 minutes or until toasted and golden brown. Cool. Meanwhile, TO MAKE DRESSING: Combine yogurt, vinegar, juice, honey, mustard and orange zest, if using, in small bowl. Whisk vigorously. Season to taste with salt and pepper. TO MAKE SALAD: Combine greens, dried cranberries and cooled pecans in large bowl. With sharp knife, cut apple into quarters; remove core. Slice each quarter into thin slices; sprinkle apple slices over salad. Top with wild rice. Drizzle with dressing. Gently toss to coat evenly. Serves 2 as a meal or 4 as a side salad.