Place olive oil and onions in medium saucepan; sauté for 3 to 4 minutes. Add wild rice, orange juice, water and bay leaf; season to taste with salt. Cook for 20 to 25 minutes, until rice is tender but not overcooked (rice grains will split open when cooked). Remove from heat; let stand for 5 minutes. Remove bay leaf; fluff with fork and refrigerate until chilled.
Combine chilled rice, celery, cranberries, walnuts, orange segments, grapefruit segments, sherry vinegar and olive oil in large mixing bowl; mix well to combine and season with salt and pepper to taste. Place small bed of mixed greens on serving plates and spoon wild rice salad on top. Garnish with orange zest.