* Segmenting Citrus: It takes time and patience, but is well worth the effort! To do this, cut the top and bottom off of your citrus fruit. Slice the peel from the fruit, top to bottom, getting as close to the flesh as possible. Once the peel is removed, slice any remaining pieces of white pith from the fruit so no white remains. Then, slice closely along the sides of each membrane to neatly remove the citrus segments in between.
Cook the rice in salted water according to package directions. When cooked, remove from heat, stir in the citrus zest, cover and allow to sit and additional 5 minutes. Transfer to a large bowl and allow to cool about 10 to 15 minutes.
To the bowl, add the citrus segments and juice, chopped cranberries, diced apples, celery and green onion. Season with salt and stir to combine.
In a small bowl, whisk together the balsamic, honey, cinnamon, allspice, ginger, nutmeg and cloves, if using. While whisking, drizzle in the olive oil to emulsify the mixture.
Pour the vinaigrette over the salad and stir well to combine. Taste; season if needed with salt. Allow mixture sit at least 10 minutes for flavors to meld. Transfer to a serving dish, top with a few whole cranberries as garnish, if desired, and serve.