Put the wild rice in a serving bowl and toss with the dressing. Add more salt to taste. Note: you can reserve some of the dressing to add later if you like, especially if you aren't planning on serving the salad right away, since the rice will absorb some of the dressing over time.
Toss the dressed rice with the arugula.
Arrange the beets and red onion slivers on top, followed by the pecans, pepitas, and crumbled feta.
to make the candied pecans
Line a baking sheet with a piece of parchment, or a silpat mat. Set aside.
Put the sugar, chipotle, salt, and water in a small skillet and heat over medium to medium high heat, stirring constantly, until the mixture liquifies and becomes bubbly.
Stir in the pecans, so they get coated in the caramel syrup, and, stirring constantly, continue to cook them for about 3 minutes. Be careful not to over cook them, or cook them over too high a heat, because they can burn.
Pour them onto the parchment paper and separate them as best you can with your spoon. Let them cool before using. Set aside 1/2 cup for this salad, and save the rest for snacking, or more salads.
to make the dressing
Put all the ingredients in a jar with a cap and shake until thick and emulstified. Taste to adjust any of the ingredients.
To roast beets, trim greens and arrange in a single layer on a baking sheet. Cover with foil and roast in a 400F oven for 1-2 hours, or until the tip of a sharp knife pierces the flesh easily. When cool enough to handle, peel and dice or slice.
To cook wild rice, measure out 1 heaping cup of rice and add to 4 cups of boiling water. Lower heat, cover, and simmer for about 50 minutes, or until tender to the taste. Drain.
If your spiced pecans remain sticky and do not dry to a nice crunchy texture, you did not cooked them long enough.