Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

INGREDIENTS

1 cup

wild-brown rice blend (I recommend Lundberg)

1 3/4 cups

gluten-free chicken broth

3 cups

1” butternut squash cubes (about 1 small squash)

3 tbsp

extra virgin olive oil, divided

1/8 tsp

each garlic powder, chili powder, cinnamon

salt and pepper

9 oz

thinly shredded brussels sprouts

large or 2 small apples, chopped

3 oz

white cheddar cheese, cut into cubes

1/3 cup

sliced almonds or pepitas

1/3 cup

dried cranberries

1/2 cup

extra virgin olive oil

1/4 cup

balsamic vinegar

1 clove

garlic, microplaned or minced

2 tbsp

fig jam

alt and pepper