In a pint jar with lid or a small bowl add, olive oil, balsamic, Dijon and Orange Ginger Garlic Infused salt. Seal tightly and shake for 1 minute or whisk briskly.
In a medium pot, combine the rice, Pink Himalayan Mineral Salt, broth and 1 cup of water. Bring to a boil, then turn the heat down to low; cover and simmer until the rice is tender and most of the grains have split open, about 50 to 60 minutes. Check rice during cooking time and add additional water if needed. Strain rice to drain any excess water, let cool.
In a large bowl, add cooked rice, orange zest, orange segments with juice, dried cherries, celery, green onions, feta cheese, apple, pecans and parsley. Stir in salad dressing; let set for 15 minutes and refrigerate or serve at room temperature.