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

Preheat the oven to 400°F (200°C). Toss butternut squash, brussels sprouts, and red bell pepper with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

In a mixing bowl, whisk together fig balsamic vinegar, olive oil, honey, Dijon mustard, minced garlic, and salt until well combined.

In serving bowls, layer cooked wild rice, roasted vegetables, fresh spinach, feta cheese, and walnuts. Drizzle with fig balsamic vinaigrette before serving.