In medium skillet, toast almonds 1-2 minutes or until golden brown, stirring frequently. Set aside on separate plate.
In saucepan, combine wild rice, water and 1⁄2 tsp (2 mL) salt. Bring to a boil, reduce and simmer until most of rice has split and is tender, about 45 minutes. Place in fine mesh sieve and run under cold water to cool quickly, drain well.
In large bowl, combine cooked rice, turkey, peppers, onion, apricots, canola oil, balsamic vinegar, sugar and salt. Toss until well blended. Gently stir in cheese. Garnish with almonds and serve.