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Wild Rice Harvest Bowls with Fig Balsamic Vinaigrette

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Hearty wild blend rice tossed with roasted butternut squash and Brussels sprouts, chopped apples, cheddar cheese, dried cranberries, and almonds, all drizzled with a sweet and tangy homemade Fig Balsamic Vinaigrette. A flavorful, meatless fall-inspired bowl perfect as a main or side dish.

Ingredients

Scale
  • 1 cup Wild Blend Rice (Lundberg Wild Blend Rice recommended)
  • 1–3/4 cups gluten free chicken broth
  • 3 cups 1-inch butternut squash cubes (~1 small squash)
  • 3 Tablespoons extra virgin olive oil, divided
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon chili powder
  • 1/8 teaspoon cinnamon
  • Salt and pepper, to taste
  • 9 oz thinly shredded Brussels sprouts
  • 1 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
  • For the Fig Balsamic Vinaigrette:
  • 1/2 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 small clove garlic, pressed or very finely minced
  • 2 Tablespoons fig jam
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 400°F (204°C).
  2. Cook wild blend rice according to package instructions using gluten free chicken broth instead of water.
  3. Toss butternut squash cubes with 2 tablespoons olive oil, garlic powder, chili powder, cinnamon, salt, and pepper. Spread on a baking sheet and roast for about 25-30 minutes until tender and caramelized.
  4. In the last 10 minutes of roasting, toss shredded Brussels sprouts with remaining 1 tablespoon olive oil, salt, and pepper, and roast alongside the squash until tender.
  5. Prepare the Fig Balsamic Vinaigrette by whisking together olive oil, balsamic vinegar, minced garlic, fig jam, salt, and pepper until emulsified.
  6. In a large bowl, combine cooked wild rice, roasted butternut squash, roasted Brussels sprouts, chopped apples, cubed cheddar cheese, sliced almonds, and dried cranberries.
  7. Drizzle the Fig Balsamic Vinaigrette over the bowl and toss gently to combine.
  8. Serve immediately or chill and serve cold.

Notes

This recipe is versatile and can be served warm or cold. For added protein, pair with baked chicken or pork tenderloin. The Fig Balsamic Vinaigrette can be made ahead and stored refrigerated for up to a week.

Nutrition

Find it online: https://www.rapidrecipes.blog/harvest-bowls-fig-balsamic-vinaigrette/