To make the wild rice,  rinse the rice in a strainer,  shake to drain. Place the rice and water in a medium saucepan with salt and bring to a boil over high heat. When the water reaches a boil, reduce the heat to low to maintain a simmer and keep the pan covered. Cook for about 45 minutes then check to see if it is done. When the rice is done, it should be slightly chewy and some rice will have split open. It may need an additional 10 minutes after the 45 minute mark. Once the rice is fully cooked, drain off any remaining liquid. 

To roast the Brussels sprouts, preheat the oven to 400 °F and line a rimmed baking sheet with parchment paper or a silpat. Toss the quartered Brussels sprouts with 1 teaspoon of canola oil and 1/4 teaspoon salt. Place in a single layer on the baking sheet and roast for 25 minutes.

To assemble the salad, Place the cooked wild rice and roasted brussels sprouts in a large bowl. Add the remaining canola oil, rubbed sage, paprika, remaining salt, and pepper. Toss to combine and garnish with the green onions. Serve immediately.