In a medium saucepan, combine wild rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes or until rice is tender.

Remove from heat and let sit covered for 10 minutes. Fluff with a fork.

Preheat the oven to 400°F (200°C).

On a baking sheet, toss butternut squash, brussels sprouts, and carrots with olive oil, salt, and pepper.

Spread in a single layer and roast for 25-30 minutes, stirring halfway through, until tender and caramelized.

In a large mixing bowl, whisk together fig preserves, balsamic vinegar, olive oil, Dijon mustard, minced garlic, salt, and pepper until smooth.

In serving bowls, layer cooked wild rice, roasted vegetables, baby spinach, feta cheese, and walnuts.

Drizzle with fig balsamic vinaigrette before serving.