Add Wild Blend Rice and gluten-free chicken broth to a small saucepan then bring to a simmer. Cover with a lid, reduce heat to low, and let it simmer for about 40–50 minutes until the rice is tender. Fluff it with a fork and set aside to cool slightly.

Preheat your oven to 400 degrees. Line a half sheet pan with parchment paper or nonstick sprayed foil. Place the butternut squash cubes on the pan, drizzle with 1–1/2 tablespoons of extra virgin olive oil, sprinkle garlic powder, chili powder, cinnamon, salt, and pepper over them. Toss everything together until evenly coated. Roast in the oven for about 15–20 minutes until tender; stir halfway through.

Prepare another half sheet pan lined similarly. Add shredded brussels sprouts along with the remaining olive oil, salt, and pepper; toss well. Once you have stirred the squash after about ten minutes, place this pan in the oven too! Roast together for another 8–10 minutes until they’re tender and golden brown.

In a large mixing bowl, combine cooked wild rice, roasted butternut squash, roasted brussels sprouts, chopped apples, cheese cubes, almonds or pepitas, and dried cranberries. Drizzle generously with fig balsamic vinaigrette on top before gently tossing everything together until well-coated.